Crispy Cod & Potato Wedges with Homemade Tartar Sauce

Crispy Cod & Potato Wedges

with Homemade Tartar Sauce

Group Created with Sketch. 30 min 7 SmartPoints®
Carb Conscious i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 440 Cals/serving
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Our take on fish and chips (a British classic) features crispy spiced cod fillets and tender roasted potatoes served with a unique spin on tartar sauce thanks to tangy Greek yogurt mixed with capers, pickles, and punchy garlic. It’s all complete with a simple duo of roasted brussels sprouts and red peppers brightened with a hint of apple cider vinegar.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Crispy Cod & Potato Wedges with Homemade Tartar Sauce
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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan, skin side down. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Roast the seasoned potatoes 10 minutes. Leaving the oven on, remove from the oven. Carefully transfer the prepared brussels sprouts to the other side of the sheet pan and arrange in an even layer. Return to the oven and roast 12 to 14 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & make the tartar sauce:
2 Prepare the remaining ingredients & make the tartar sauce:

Meanwhile, roughly chop the peppers. Roughly chop the capers. Finely chop the pickles. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, chopped capers and pickles, a pinch of the spice blend, and as much of the garlic paste as you’d like. Season with salt and pepper.

Coat the fish:
3 Coat the fish:

Place the potato flakes and remaining spice blend on two separate large plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper and beat until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned spice blend (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned potato flakes (pressing to adhere).

Cook the fish:
4 Cook the fish:

In a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the coated fish. Cook 2 to 3 minutes per side, or until browned and cooked through.* Turn off the heat.

* An instant-read thermometer should register 145°F.

Finish the brussels sprouts & serve your dish:
5 Finish the brussels sprouts & serve your dish:

Transfer the roasted brussels sprouts to a large bowl; add the chopped peppers and vinegar. Stir to combine. Serve the cooked fish with the finished brussels sproutsroasted potatoes, and tartar sauce. Enjoy!

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan, skin side down. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Roast the seasoned potatoes 10 minutes. Leaving the oven on, remove from the oven. Carefully transfer the prepared brussels sprouts to the other side of the sheet pan and arrange in an even layer. Return to the oven and roast 12 to 14 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the tartar sauce:

Meanwhile, roughly chop the peppers. Roughly chop the capers. Finely chop the pickles. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, chopped capers and pickles, a pinch of the spice blend, and as much of the garlic paste as you’d like. Season with salt and pepper.

Prepare the remaining ingredients & make the tartar sauce:
Coat the fish:
3 Coat the fish:

Place the potato flakes and remaining spice blend on two separate large plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper and beat until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned spice blend (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned potato flakes (pressing to adhere).

4 Cook the fish:

In a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the coated fish. Cook 2 to 3 minutes per side, or until browned and cooked through.* Turn off the heat.

* An instant-read thermometer should register 145°F.

Cook the fish:
Finish the brussels sprouts & serve your dish:
5 Finish the brussels sprouts & serve your dish:

Transfer the roasted brussels sprouts to a large bowl; add the chopped peppers and vinegar. Stir to combine. Serve the cooked fish with the finished brussels sproutsroasted potatoes, and tartar sauce. Enjoy!