| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 20 - 25 minutes |
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Ingredients
- 1 pound fresh or frozen white fish fillets about 1/2-inch thick
- non-stick cooking spray
- 1 pound pound sweet potatoes cut into 1/4-to 1/2-inch sticks
- 1 tbsp olive oil
- 1 tsp Old Bay seasoning or seafood seasoning
- 3/4 tsp Salt
- 1/2 cup Milk
- 1/2 cup All-purpose flour
- 1/3 cup Fine dry bread crumbs
- 1 tsp Paprika
- 1/4 tsp Ground black pepper
- 2 tbsp Butter melted
Servings: people
Units:
Instructions
- Thaw fish, if frozen. Cut fish into 3 x 2-inch pieces. Rinse fish; pat dry with paper towels. Cover and chill until needed.
- Preheat oven to 425 degrees F. Line a large baking sheet with foil; lightly coat with non-stick cooking spray; set aside.
- For chips, pat potatoes and pumpkin dry with paper towels; place sweet potatoes in a large bowl. Add olive oil, Old Bay seasoning, 1/2 tsp. chili powder and 1/2 tsp. salt. Toss to coat. Arrange potatoes in a single layer on one half of the prepared baking sheet. Bake for 20 minutes.
- Meanwhile, for fish, place milk in a shallow dish. Place flour in another shallow dish. In a third shallow dish combine bread crumbs, 2 tsp. chili powder, paprika, 1/4 tsp. each salt and pepper. Add melted butter; stir until combined.
- Dip fish pieces in milk; coat with flour. Dip again in the milk, then in the bread crumb mixture. Remove baking sheet from oven. Using a spatula, carefully turn potatoes over. Place fish on the other half of the hot baking sheet; return to oven. Bake for 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily with a fork. Serve fish with lemon wedges and fresh parsley, if desired.