Baked Haddock Nuggets with Green Bean Fries

Family friendly, fast, and all in one pan. This healthier version of fish and chips really hits the spot when that craving hits. We serve it here with a tangy tartar sauce or you can go old school and sprinkle with a little malt vinegar. Of course, ketchup is a favorite with the elementary crowd.

Cooking oil

1½ cup panko breadcrumbs

½ cup grated parmesan cheese

½ tsp. garlic powder

Kosher salt and freshly ground black pepper

2 large eggs 

1 lb. trimmed green beans

4 haddock fillets, cut into 4 pieces each

1/2 cup mayonnaise

2 Tbsp. dill relish

1 tsp. lemon juice

½ tsp. Dijon mustard

2 Tbsp. chopped fresh dill

Lemon wedges, for serving

Heat oven to 425°F. Line a large rimmed baking sheet with foil and spray with cooking oil.

In a wide shallow bowl, combine the breadcrumbs, parmesan, garlic powder, ½ tsp. salt, and a few grinds of pepper. In another wide shallow bowl, beat the eggs.

Dredge the green beans in the egg, then in the breadcrumbs. Squeeze the breadcrumbs onto the beans to make sure they adhere. Place on one side of the prepared baking sheet in a single layer with a little space between them. Season the haddock pieces with salt and pepper. Dredge the haddock in the egg then in the breadcrumbs. Transfer to the baking sheet. Spray the greens beans and haddock with cooking oil and bake.

Bake the green beans and haddock until the haddock is completely cooked through, about 10 minutes.

Meanwhile, combine the mayonnaise, relish, lemon juice, and mustard. Gently fold in the dill.

Season the green beans with a sprinkling of salt. Serve the fish and green bean fries with the tartar sauce and a lemon wedge.