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Prep Time
10 mins
Total Time
25 mins


1 pkg
wild haddock (4 fillets), thawed according to package instructions
1/2 cup
finely crushed sea salt & malt vinegar flavour kettle cooked potato chips
125 mL
2 tbsp
finely chopped fresh parsley
30 mL
2 tbsp
finely sliced green onion
30 mL
1/2 tsp
finely chopped fresh rosemary
2 mL
1 tsp
finely grated lemon zest
5 mL
2 tbsp
light mayonnaise
30 mL


Step 1

Preheat oven to 400°F (200°C). Place haddock on a parchment paper-lined baking sheet and pat dry. Toss crushed chips with parsley, green onion, rosemary and lemon zest and set aside.

Step 2

Spread an equal amount of mayonnaise over each piece of fish. Gently press crumb mixture onto the fillets. Bake for 12 min. or until fish flakes when tested with a fork. Serve with steamed vegetables.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
1 fillet
7 g
9 g
1 g
65 mg
22 g
520 mg
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