SHEET PAN CRACKER CRUMB FISH & CHIPS

MAKES 4 SERVINGS

2 tbsp canola oil, divided

3 tbsp white wine vinegar

1 tsp granulated sugar

1 tsp salt, divided

5 cups kale slaw

3 tbsp chopped dill or parsley

2 russet potatoes (about 800 g),

cut in 1-inch wedges

½ tsp pepper

12 salted soda crackers,

finely crushed

2 tbsp unsalted butter, melted

500 g cod or haddock fillets,

cut in 4 pieces

⅓ cup mayonnaise lemon wedges

Position racks in centre and lower third of oven; preheat to 450°F. Line 2 baking sheets with parchment paper.

In bowl, whisk together 1 tbsp of the oil, the vinegar, sugar and ¼ tsp of the salt. Add slaw and dill; toss to combine.

Place potatoes on 1 of the prepared pans, cutting any large wedges in half crosswise. Toss with remaining 1 tbsp oil, ½ tsp of the salt and the pepper; spread evenly. Bake in centre of oven, flipping after 15 minutes, until potatoes are tender and edges are starting to brown, about 20 minutes. Transfer to lower third of oven.

Meanwhile, in small bowl, stir together cracker crumbs and butter. Place fish on remaining prepared pan; sprinkle with remaining ¼ tsp salt. Spread mayonnaise over top of fish; top with cracker mixture, pressing gently to adhere.

Bake fish in centre of oven until cooked through, about 5 minutes. Remove potatoes from oven. Broil fish until browned, 1 to 2 minutes.

Divide fish and potatoes among plates; serve with slaw and lemon wedges.

PER SERVING about 567 cal, 29 g pro, 29 g total fat (7 g sat. fat), 48 g carb (6 g dietary fibre, 4 g sugar), 76 mg chol, 880 mg sodium, 1,336 mg potassium. % RDI: 6% calcium, 24% iron, 18% vit A, 108% vit C, 35% folate.