Ingredients
- 4 pieces sea bass or grouper (4–5 ounces each)
- 1 tablespoon low-fat mayonnaise
- 2 cups salt and vinegar potato chips (about 3/4 cup crushed)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
- Place the fish fillets on the parchment paper and pat them dry with a paper towel.
- Brush a thin layer of mayonnaise on the tops of the fish fillets and season with salt and pepper.
- Crush the potato chips into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Pour the crushed chips onto a plate. Press the mayonnaise-coated side of each fish fillet into the crumbs to coat evenly.
- Place the fillets back on the baking sheet, crust side up.
- Bake for 10–15 minutes, depending on the thickness of the fillets. Bake thinner fillets for 10 minutes and thicker fillets (up to 2 inches) for 15 minutes. Do not overcook.
- Serve warm and enjoy.
Notes
- If using thinner white fish like mahi mahi, snapper, or grouper, bake for 5–10 minutes. For thicker fillets like cod or halibut, bake for 10–12 minutes.
- Fish is done when it flakes around the edges and is still slightly soft in the center.
- Leftovers can be stored in an airtight container in the refrigerator for 2–3 days.
- To reheat, use the oven or air fryer and broil briefly to restore crispiness without overcooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 240 kcal
- Sugar: 1 g
- Sodium: 231 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 1 mg
