This recipe works best with fish that is firm and no more than 1/4 inch thick at its thickest point. Black rockfish are often thin enough, as are the tails of codfish. If the fillet is thicker, the cooking time might have to be longer.

4 servings: 155 mg. sodium per serving

1 pound firm white fish fillets (1/4 inch thick)
2 ounces no salt added potato chips
1/4 teaspoon garlic granules
1/4 teaspoon onion powder
1/4 teaspoon lemon pepper with garlic and onion
4 teaspoons lower sodium mayonnaise

Prep. Instructions

1. Wash fish; pat dry.
2. Finely crush potato chips. Place on a plate. Add next three ingredients and mix well with the chips.
3. Lightly grease a shallow baking sheet.

Cooking Instructions

1. Preheat oven to 400 degrees F.

2. Place fish on greased baking sheet. Spread mayonnaise evenly over top of fish. Gently spread potato chip mixture on top of the mayonnaise.

3. Bake 15 minutes, or until fish flakes easily with a fork. Serve.

judy@low-salt-recipes.com - Copyright © 2011 Judy Reynolds