
☐ Nutrition Estimate (1 Serving) 3.31$
- 553 Calories
- 31g Protein, 60g Carb, 21g Fat
- 984 mg Sodium
- 5g Insoluble Fiber
- 4g Soluble Fiber
☐ Ingredients (4 Servings) 13.25$
- 1Lb Pollock Filets = 6.79$
- 2.5Lbs Russet Potatoes = 2.37$
- 12oz Frozen Peas = 1.59$
- 56g or 1/4 Cup 2% Fage Greek yogurt = 0.50$
- 1 Diced Small Dill Pickle = 0.50$
- 1/2 Lemon = 0.50$
- Pantry Fee (Listed Below) = 1.00$
- 1 Tbsp Dijon Mustard
- 1/4 Cup Kraft Olive Oil Mayo
- 2 Tsp Paprika
- 2 Tsp Italian Seasoning
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- Pinch Red Pepper Flake
- 7 Tsp Olive Oil
- 2 Tbsp Salted Butter
☐ Preparation
- Make the tartar sauce sauce first in order to make things easier. Just combine the yogurt, mayo, Dijon, the diced pickle, and juice of 1/4 a lemon.
- Stir and refrigerate until ready to eat.
- Peel, rinse, and dice the potatoes into small cubes.
- Preheat oven to 425F.
- In a large bowl, sprinkle 2 Tsp paprika, 1/4 Tsp salt, 1 Tsp garlic powder, and 1 Tsp garlic powder over the potatoes. Once coated, add 2 Tbsp olive oil and transfer to a cooking sprayed (canola) baking sheet.
- Place in oven to bake for 25 minutes.
- Remove frozen fish from packaging and place in shallow cooking sprayed Pyrex dish. Cover and coat with 2 Tsp Italian seasoning, 1/4 Tsp salt, 1/4 Tsp pepper, and 1 Tsp olive oil.
- Once the potatoes have cooked for 25 min, remove from oven and flip with a metal or silicone spatula.
- Return the potatoes to the oven, along with the fish, and bake for another 25 minutes.
- While they bake, prepare the peas by either boiling or microwaving according to package directions.
- Once the peas are cooked, add them to a small food processor. Next add 2 Tbsp of butter and blend until the consistency is mostly smooth.
- At this point the peas, fish, and potatoes should be about ready to serve or store for later in the week.
- Enjoy!