Baked Fish and Chips

Ingredients

• 0.8 pound baking potatoes very thinly sliced
• 1 teaspoon rosemary dried crushed
• 0.3 teaspoon thyme leaves dried
• 1 pound sushi-grade yellowtail flounder 
• 0.8 teaspoon garlic powder 
• 0.1 teaspoon coarsely ground pepper 
• 1 teaspoon coarsely ground pepper 
• 1 tablespoon juice of lemon fresh
• 0.8 teaspoon lemon rind grated
• 3 tablespoons mayonnaise reduced-calorie
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 0.8 pound sweet potatoes very thinly sliced
• 4 servings radish tartar sauce 
• 1 tablespoon water 
• 1 cup breadcrumbs whole wheat soft toasted

Equipment

• baking sheet
• oven

Directions

1. Place potatoes in a single layer on a large baking sheet coated with cooking spray.
2. Brush evenly with oil.
3. Sprinkle rosemary and next 3 ingredients over potatoes.
4. Bake at 425 for 30 to 35 minutes or until potatoes are lightly browned, turning once.
5. Combine mayonnaise and next 3 ingredients.
6. Brush both sides of fish fillets with mixture.
7. Combine breadcrumbs, 1 teaspoon pepper, and garlic powder; dredge fish in breadcrumb mixture.
8. Place on a baking sheet coated with cooking spray.
9. Bake at 425 for 25 minutes.
10. Serve fish and potato with Radish Tartar Sauce.