Dill Pickle Buffalo Fish Sandwich with Baked Potato

Chef's Pick

Dill Pickle Buffalo Fish Sandwich with Baked Potato

  • 18 min.

  • 840 cal.

  • 2 serv.

  • Medium

Ingredients
Instructions

Cook time: 18 minutes

Ensure avocado is ripe (soft to the touch); if avocado is too firm, ripen faster by placing in a paper bag, 1-2 days; slice avocado

Preheat oven to 400°; place fish on a sheet pan; bake 15-18 min until cooked through + hot; sprinkle with salt

Meanwhile, microwave 2 potatoes in their wrappers on high 9-11 min flipping over halfway through cook time (caution, that's a hot potato!); carefully a into each, season with salt/pep + 1 tbsp oil or butter then mash with a fork

Toast 2 buns until warm + golden; spread 2 tbsp sauce onto each bun the top with fish, avocado + a few leaves of lettuce; divide sandwiches to plates with potatoes on the side

Nutrition

Servings: 2

Amount per serving

840

Calories

36g

Fat

100g

Carbs

10g

Fiber

32g

Protein

11g

Sugars

Calories per serving

840

Total Fat

36g

47

Saturated Fat

5g

25%

Trans Fat

0g

Cholesterol

85mg

29%

Sodium

1210mg

53%

Total Carbohydrates

100g

37%

Dietary Fiber

10g

36%

Total Sugars

11g

Included 5g added sugars

10%

Protein

32g

Vitamin D

0%

Calcium

10%

Iron

25%

Potassium

40%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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