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Prep Time
10 mins
Total Time
35 mins


medium sweet potatoes (1 lb/500 g) peeled, sliced into 1/8- to 1/4-in. (3 to 5 mm) thick rounds
2 tsp
canola oil, divided
10 mL
1/2 tsp
ground cumin
2 mL
1 tsp
salt, divided
5 mL
wild haddock or wild cod fillets, thawed, patted dry
cayenne pepper, to taste
1/2 pkg
plain rice crackers, crushed into coarse crumbs
50 g


Step 1

Preheat oven to 425°F (220°C). In a bowl, toss potato slices, 1 tsp (5 mL) oil, the cumin and 1/2 tsp (2 mL) salt to coat. Spread slices in a single layer on a large parchment paper-lined baking sheet. Set aside.

Step 2

Season fish with remaining salt and the cayenne pepper. In a shallow dish, beat eggs and 1 tsp (5 mL) water with a fork. Spread rice cracker crumbs on a large plate. Dip each fillet into egg mixture, then coat in cracker crumbs. Arrange fillets on a baking sheet and drizzle with remaining oil.

Step 3

Bake sweet potatoes 15 to 20 min., turning once halfway through. At the same time, bake fish 8 to 12 min. or just until opaque. (Fish can rest a few min. while sweet potatoes finish baking.) Serve fish and sweet potato chips with lemon wedges and malt vinegar, if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
7 g
Saturated Fat:
1 g
27 g
3 g
160 mg
26 g
940 mg
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