Ingredients needed:
1/2 cup (125 mL ) dry bread crumbs 3 tbsp (45 mL) vegetable oil, divided 1 tbsp (15 mL) snipped chives 2 large fresh haddock or cod fillets, in total 1-1 1/2 lb (500-750 g) pinches salt and ground black pepper 2 medium potatoes, preferably Yukon Gold 1 medium sweet potato, peeled 1 tbsp (15 mL) apple cider or malt vinegar (optional)Steps to follow:
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 over top. 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.(Recipe by Today’s parent)Hope you will enjoy this !