Weekly Recipe: Potato Chip-Coated Sea Bass

This is a recipe from our newest cookbook Hit the Spot. I just got my hands on a copy yesterday, so I haven't actually cooked anything from it, but in typical fashion, the photos are absolutely mouthwatering. Flip through one the next time you're in the meeting room.

Potato Chip-Coated Sea Bass
Serves 4
5 Points value

2 Tbsp fat-free mayonnaise
1 Tbsp barbecue sauce
4 (6oz) sea bass fillets
2 cups baked barbecue flavor potato chips

Place an oven rack in the upper third of the oven and preheat the oven to 425 degrees. Line the broiler rack with foil.

Stir together the mayonnaise and barbecue sauce in a cup.

Place the bass fillets, skin side down, on the broiler rack; spread the mayonnaise mixture evenly over the tops of the fillets.

Place the potato chips in a large zip-close plastic bag. With a rolling pin or meat mallet, coarsely crush the chips. Top the fish evenly with the chips and lightly spray with nonstick spray. Bake until the fish is just opaque in the center, about 12 minutes.

Preheat the broiler. Broil the fish 5 inches from the heat until the potato chip topping is lightly browned, about 30 seconds.

Per serving: 234 cal, 4g fat (1g sat fat), 1g fiber, 346mg sodium