1 pound skinless halibut fillet, cut into 1-inch-wide fingers
1 cup panko bread crumbs
2 teaspoons fresh thyme leaves
Salt and freshly ground pepper
1/2 pound assorted baby potatoes, scrubbed and quartered
1/2 pound green beans
2 tablespoons extra-virgin olive oil
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons sweet pickle relish
1 tablespoon capers, finely chopped
2 tablespoons chopped fresh parsley
1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Combine potatoes and green beans in bowl and drizzle with the oil. Toss to coat thoroughly and season with salt and pepper. Arrange vegetables at one end of baking sheet and put in oven while preparing fish (or about 5 minutes).
3. Pour 1/2 cup of the buttermilk into a large bowl. Add the halibut pieces and turn to coat. In another bowl, stir together panko, thyme, and salt and pepper to taste. Dredge each fish finger in bread crumbs to coat completely, remove pan from oven and arrange fish at other end of the baking sheet.
4. Bake, turning once, until fish fingers are golden, and potatoes are cooked through, about 12 minutes.
5. Stir together the mayonnaise, sour cream, relish, capers, and parsley until well blended. Thin with the remaining 2 tablespoons buttermilk and season with salt and pepper.
- Adapted from Start Fresh (Rodale Books)
Per serving (based on 4): 585 calories, 39 grams protein, 46 grams carbohydrates, 9 grams sugar, 28 grams fat, 68 milligrams cholesterol, 673 milligrams sodium, 5 grams dietary fiber.
