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Prep Time
10 mins
Total Time
35 mins
Serves
4

Ingredients

2
medium sweet potatoes (1 lb/500 g) peeled, sliced into 1/8- to 1/4-in. (3 to 5 mm) thick rounds
2 tsp
canola oil, divided
10 mL
1/2 tsp
ground cumin
2 mL
1 tsp
salt, divided
5 mL
4
wild haddock or wild cod fillets, thawed, patted dry
cayenne pepper, to taste
2
eggs
1/2 pkg
plain rice crackers, crushed into coarse crumbs
50 g

Method

Step 1
Preheat oven to 425°F (220°C). In a bowl, toss potato slices, 1 tsp (5 mL) oil, the cumin and 1/2 tsp (2 mL) salt to coat. Spread slices in a single layer on a large parchment paper-lined baking sheet. Set aside.
Step 2
Season fish with remaining salt and the cayenne pepper. In a shallow dish, beat eggs and 1 tsp (5 mL) water with a fork. Spread rice cracker crumbs on a large plate. Dip each fillet into egg mixture, then coat in cracker crumbs. Arrange fillets on a baking sheet and drizzle with remaining oil.
Step 3
Bake sweet potatoes 15 to 20 min., turning once halfway through. At the same time, bake fish 8 to 12 min. or just until opaque. (Fish can rest a few min. while sweet potatoes finish baking.) Serve fish and sweet potato chips with lemon wedges and malt vinegar, if desired.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
280
Fat:
7 g
Saturated Fat:
1 g
Carbs:
27 g
Fibre:
3 g
Cholesterol:
160 mg
Protein:
26 g
Sodium:
940 mg