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Fish and Chips (Low Fat)

4 servings

• 2 pounds fish fillets
• 1 1/2 teaspoons vinegar (preferably malt vinegar)
• 1/4 cup low-fat buttermilk
• 3/4 cup crushed reduced-fat potato chips
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon thyme

Spray a baking sheet or a 9-by-13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 500 degrees.

Sprinkle the fish with the vinegar, then dip the fish in the buttermilk.

Combine the crushed potato chips with the cheese and thyme, and spread on a plate. Press the fillets into the crushed potato chips. Place fillets chip-side up in the prepared pan.

Bake for 12 to 15 minutes, or until opaque throughout. If in doubt, check the thickest part of the fish with a sharp knife.

Per serving: 285 calories, 7 g fat, 102 mg cholesterol, 321 mg sodium, 10 g carbohydrates, 44 g protein, 1 g fiber.

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