4 Serves
45 Mins
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
251 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
149 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
462 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Cut the potatoes into wedges, toss them with the oil and black pepper, and spread them on the baking sheet. Roast until nearly tender, turning once.
Dip the white fish fillets in beaten egg, coat them with breadcrumbs, and place them beside the potatoes.
Return the tray to the oven and bake until the fish is opaque and flakes easily and the chips are crisp.
Serve the fish and chips with lemon wedges and a little salt.
21
g117
g9
g
