Frozen breaded pollock sticks bake into crisp, golden fish while you make a quick tartar-style sauce from pantry staples. The shelf does most of the work here, and dinner comes together in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 610 calories a serving, 4 g protein, 12 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Spread 1 tablespoon of oil on a sheet pan, scatter the pollock sticks in one layer, and slide the pan into the oven. Set a timer for 15 minutes while you make the sauce.15 min
2. Melt 2 tablespoons of butter in a small pan over low heat. Add 1 minced garlic clove and stir just until fragrant, about 30 seconds. Pour the warm butter and garlic into a small bowl, then fold in 1/4 cup of mayonnaise, a squeeze of juice from the lemon, a pinch of salt, and a grind of pepper.
3. When the timer sounds, pull the pan from the oven; the fish sticks should be golden and crisp. Pile them on two plates and serve the sauce alongside for dipping.

Note Swap the store-bought sauce with a squeeze of lemon and a sprinkle of vinegar if you prefer it plainer. Leftovers keep in the fridge for one day. Serve alongside a simple green salad or coleslaw to balance the richness.