Crispy Topped Sheet Pan Fish

With glazed sweet potato fries

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Servings: 4-6

Sheet pan suppers: there’s no quicker, easier way to get a healthy, yummy meal on the table. This version of “fish and chips” checks that box and is family-friendly, too.

Ingredients

Crumb topping

1 bag (2-ounce) pork rinds

1½ cups parmesan cheese, grated

2 teaspoons garlic powder

1 teaspoon onion powder

½ teaspoon salt

1 tablespoon seafood seasoning (we used Old Bay)

1 tablespoon dried dill weed

Fish

2 pounds (or so) thick boneless white fish fillets (we used cod)

Salt and pepper

¾ cup mayonnaise

Potatoes

3 medium sweet potatoes, washed and cut into ½-inch wedges

⅓ cup oil

1 tablespoon favorite seasoning blend (we used Italian)

Cumin

Brown sugar

Salt

Directions

Preheat oven to 425 degrees. Line a baking pan with foil.
Combine all topping ingredients and pulse in a food processor into fine crumbs. Place fish pieces onto a plate and top with salt, pepper, mayonnaise and crumbs. Set aside.
Toss sweet potatoes with oil, seasoning and a sprinkling of cumin. Scatter in a single layer on the pan and bake for 10 minutes. Remove from oven.
Turn wedges and lightly dust with salt and sugar. Nestle fish pieces among potatoes and return pan to oven. Continue baking 15–18 minutes or until the fish is done and the crumbs are browned. Serve immediately.
Note: The topping is best made and used at the time of cooking.