Deep-fried? Forget about it! Barbecuing makes for a healthy, modern version of this classic combo.
1/2 cup dry bread crumbs
3 tbsp vegetable oil, divided
1 tbsp snipped chives
2 large fresh haddock fillets, or cod fillet, in total 1-1 1/2 lb (500-750 g)
pinch ground black pepper
2 medium potatoes, preferably Yukon Gold
1 medium sweet potato, peeled
1 tbsp apple cider, or malt vinegar (optional)
Oil grill. Place 2 layers of aluminum foil on barbecue grill, large enough to fit all of the fish. Preheat barbecue to medium.
Stir bread crumbs with 1 tbsp (15 mL) of the oil, and chives in a bowl. Place fish fillets on a large tray or baking sheet. Sprinkle with salt and pepper. Press bread crumb mixture overtop. Slice potatoes into 1⁄4 in (0.5 cm) thick pieces.
In a large bowl, toss potatoes with remaining oil, salt and pepper.
Place fish on foil-lined grill, bread crumb side up. Using tongs, arrange potato slices around fish on grill. Barbecue with lid closed; turn potatoes occasionally. As each potato slice is done (5-8 minutes), remove to large bowl.
Drizzle potatoes with vinegar, if using, and toss to coat. Fish is done when a knife inserted into the thickest part of fillets and held for 10 seconds comes out warm, 10-12 minutes. Remove to cutting board, then slice each fillet in half. Serve potatoes alongside fish.
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