Main Ingredients:

See below ingredients and direction

Cooking Preparation of the Recipe:

3 lb. baking Potatoes
3 Tbsp. Olive Oil divided
1/2 tsp. salt
1.4 tsp. pepper
1 tsp. chopped fresh rosemary (or 1/4 tsp. dried)
1 1.2 lb. white-fleshed fish fillets
1 1/4 cups all-purpose flour
2 egg whites or equivalent egg substitute to equal 1 egg
3/4 cup dry bread crumbs
3/4 cup Cornflake crumbs
1. Peel or scrub potatoes and cut into thick French-fry shapes. Pat dry and toss with 1
Tbsp. oil, salt, pepper and rosemary. Arrange in single layer on non-stick baking sheet
or baking pan lined with parchment paper. Bake in preheated 425 degree oven for 40
minutes.
2. Meanwhile, cut fish into 6 serving-sized pieces. Pat dry. Place flour in shallow dish.
Beat egg whites or put substitute in another shallow dish and combine breadcrumbs
and Cornflake crumbs in third dish.
3. Dust each piece of fish with flour. Dip into egg whites and allow excess to run off. Dip
into crumb mixture and pat crumbs in firmly.
4. While potatoes are cooking, brush second baking sheet with 1 tbsp. oil or line with
parchment paper. Arrange fish in single layer on baking sheet and drizzle with
remaining 1 Tbsp. oil. Put second baking sheet with fish in oven when potatoes have
cooked for 40 minutes. Bake fish for 5 minutes, turn carefully and bake for 5 minutes or
until fish is cooked through.
6 servings, 9 points each

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