Ingredients
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2 russet potatoes, halved
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2 tablespoons canola oil
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4 frozen breaded haddock fillets
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1 small apple
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1 (14 oz) bag coleslaw mix
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1/4 cup fresh parsley, chopped
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6 tablespoons Nature's Promise ranch dressing, plus extra to serve
Steps
1
Preheat oven to 450°. Place one oven rack in upper third of oven and one in lower third. Cut potatoes lengthwise into thin wedges. Toss with oil. Place on a baking sheet lined with parchment paper and roast on the lower rack, tossing occasionally, until browned and cooked through, about 20 min. Meanwhile, place frozen fish fillets on another parchment lined baking sheet and cook on upper rack until crispy and heated through, about 15 min.
2
While the fish and chips are baking, grate unpeeled apple and mix with coleslaw mix and parsley in a large salad bowl. Toss with salad dressing. Serve with fish and potatoes, passing extra dressing for dipping.
