Crisp Roasted Fish Strips, Squash And Potatoes

Name: Crisp Roasted Fish Strips, Squash And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small acorn squash; 2 medium baking potatoes, unpeeled; 2 tablespoons vegetable oil; 1 teaspoon dried Italian herb seasoning; 1/2 teaspoon salt; 1/2 teaspoon pepper, freshly ground; the fish; 1 cup corn flakes, crushed; 2 tablespoons parmesan cheese, grated (or cheese of your choice); 1/2 teaspoon salt; 1/2 teaspoon pepper, freshly ground; 1 lb fish fillet (cod or basa work well); 2 tablespoons vegetable oil; 2 tomatoes, cut in wedges

Servings: persons

1 small acorn squash
2 medium baking potatoes, unpeeled
2 tablespoons vegetable oil
1 teaspoon dried Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
the fish
1 cup corn flakes, crushed
2 tablespoons parmesan cheese, grated (or cheese of your choice)
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 lb fish fillet (cod or basa work well)
2 tablespoons vegetable oil
2 tomatoes, cut in wedges

1
Cut squash in half lengthwise; seed and cut crosswise in half inch thick slices.
2
Scrub potatoes and cut lenghtwise into quarters.
3
Toss squash and potatoes in a bowl with oil, Italian seasoning, salt and pepper until well coated. Place on large foil lined, veggie sprayed rimmed baking sheet.
4
bake at 425F degrees oven for 30 minutes, turning once.
5
Meanwhile, in a shallow dish, combine cornflakes, cheese, salt and pepper. Pat fish dry with paper towel and cut into finger size strips. Toss fish strips with oil, dip into cornflake mixture, turning to coat well.
6
After 30 minutes push veggies aside on baking sheet, arrange fish on other side.
7
Bake, turning fish once, for 10 minutes or until vegetables are tender and fish is opaque and flakes easily when tested with fork, serve with tomatoes.
8
Variation: Use bonless skinless chicken breasts instead of fish. Or subsitute Cajun seasoning for Italian seasoning.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small acorn squash, 2 medium baking potatoes, unpeeled, 2 tablespoons vegetable oil, 1 teaspoon dried Italian herb seasoning, and more.

Yes, Crisp Roasted Fish Strips, Squash And Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!