Fish 'n' Chips

From Everyday with Rachael Ray



Ingredients:
Salt and pepper
2 sweet potatoes (1 1/2 pounds), each cut into 12 wedges
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped flat-leaf parsley
Cooking spray
1/3 cup cornmeal
1/3 cup whole wheat breadcrumbs
3/4 cup buttermilk
Four 5-ounce skinless, boneless tilapia fillets, each cut lengthwise into thirds

Directions:
Position racks in the upper and lower thirds of the oven and preheat to 450°.

On a foil-lined baking sheet, toss the sweet potatoes with the olive oil and 1 tablespoon parsley; season with salt and pepper. Spread in a single layer and bake on the lower rack until tender and crisp around the edges, about 20 minutes.

Meanwhile, coat another foil-lined baking sheet with cooking spray. In a medium bowl, whisk together the cornmeal, breadcrumbs, the remaining 2 tablespoons parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, combine the buttermilk and fish, turning to coat. Working with 1 piece at a time, coat the fish with the cornmeal mixture; transfer to the prepared baking sheet. Spray the fish with cooking spray; bake on the upper rack until golden-brown, 12 to 14 minutes.

Comments:
Adam picked this out but apparently had told me not to make the sweet potato part. I guess I forgot. Oops. He tried one and made a great dramatic show of how it almost killed him. *sigh* Good thing I only got one sweet potato instead of two. He did like the fish though, so that's good. :)