Baked fish sticks stay crunchy and hot when you build them into a light meal with quick toppings. A cooling yogurt sauce and sharp pickled onion cut through the richness. This shelf is bare of fresh things, so we buy a yogurt and something sharp to make it sing.

Serves 2. 20 minutes, 8 at the stove.

About 190 calories a serving, 5 g protein, 11 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Brush a sheet pan with 1 tablespoon oil and spread the fish sticks on it in a single layer.
2. Bake until the sticks are hot and the coating is crisp, about 12 minutes.12 min
3. While they bake, stir 4 ounces plain yogurt with 3 tablespoons chopped pickled onions or capers, and a pinch each of salt and pepper.
4. When the fish sticks are done, divide them between two plates and serve the sauce alongside for dipping.

Note Swap pickled onions for any sharp pickle, relish, or hot sauce you have. Leftover cooked fish sticks stay crisp for a day in an airtight container; reheat gently at 325°F [160°C]. Serve over plain cooked rice or with slaw to stretch the meal.