☐ 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

1. 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.
2. Stir and refrigerate until ready to eat.
3. Peel, rinse, and dice the potatoes into small cubes.
4. Preheat oven to 425F.
5. 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.
6. Place in oven to bake for 25 minutes.
7. 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.
8. Once the potatoes have cooked for 25 min, remove from oven and flip with a metal or silicone spatula.
9. Return the potatoes to the oven, along with the fish, and bake for another 25 minutes.
10. While they bake, prepare the peas by either boiling or microwaving according to package directions.
11. 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.
12. At this point the peas, fish, and potatoes should be about ready to serve or store for later in the week.
13. Enjoy!