This dinner will satisfy even the most beastly appetite! While Mom and Dad cut the potatoes, kids can bang away at the melba toast with kitchen mallets.
Serving Size: 6 ounces of fish, 8 potato wedges (does not include rice)410 3g 12g 31g 45g 3
- 4 all-purpose baking potatoes (such as russet or Idaho)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 box melba toast, Mediterranean or garlic flavored (about 5 ounces)
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 tablespoons water
- 1 pound skinless white fish fillet (such as cod or haddock), cut into 3-inch pieces (should be about 7 pieces)
- 1 lemon, cut into wedges
How To Make It
- Lightly grease a baking sheet with sides. Preheat oven to 450°F. Peel potatoes and cut in half, and then cut each half into 8 wedges. In a bowl, toss the potatoes with the olive oil, paprika, salt, and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
- Meanwhile, prepare the fish. Place the melba toast in a plastic ziplock bag and pound with a mallet or the back of a heavy spoon to crush. There will be some pieces that remain large (the size of a pebble); this is okay as it adds to the texture once baked.
- Place the crushed melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and water.
- Season the fish with salt and pepper to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
- After the potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan, making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
- Serve immediately with a lemon wedge.