Atkins Diet Recipes: Atkins Diet Fish and Chips

Four 5-ounce baking potatoes
1 tablespoon + 1 teaspoon canola oil
3/4 teaspoon paprika
1/3 cup + 2 teaspoons fine plain dried bread crumbs
3/4 teaspoon salt
Pinch ground red pepper
Four 4-ounce sole fillets

Preheat oven to 450o F. Spray 15 x 10" jelly-roll pan with nonstick cooking spray.
Cut potatoes into halves, then cut halves into 3 wedges each; place into medium
bowl. Sprinkle potatoes with 1 teaspoon of the oil and 1/4 teaspoon of the
paprika; toss to coat. Place coated potato wedges in a single layer onto one side
of prepared pan; bake 15 minutes, until just tender. Remove potatoes from oven;
leave oven on.
Meanwhile, in shallow bowl or pie plate, combine bread crumbs, salt, pepper and
remaining 1/2 teaspoon paprika; with fork, stir in remaining 1 tablespoon oil,
blending until crumbs are evenly moistened. One at a time, press fillets into
crumb mixture, turning to coat both sides (fillets will not be completely coated);
place coated fillets in a single layer onto pan with potatoes. Bake 12 minutes,
until fish flakes easily when tested with fork and potatoes are browned and
tender.

SERVING (1 FISH FILLET, 6 POTATO WEDGES) PROVIDES: 1 Fat, 1 1/2
Proteins, 1 1/2 Breads.

PER SERVING: 291 Calories, 7 g Total Fat, 1 g Saturated Fat, 54 mg Cholesterol, 60
mg Sodium, 31 g Total Carbohydrate, 3 g Dietary Fiber, 26 g Protein, 65 mg Calcium .

Makes 4 servings