Oven Fish and Chips with Heritage Carrots

20111114-152932.jpg What do you do when you want fish and chips but you know it’s just not the healthiest option? We made these great oven fillets and chips.

Preheat the oven to 400F. Meanwhile, cut the potatoes into “fries” and toss with just a little olive oil and salt. Put them on a parchment-lined baking sheet.

Then julienne the carrots. Again, just a little oil, and a grating of ginger. Wrap these in a foil packet so they’ll steam and stay moist.

Next, in two shallow dishes (pie plates work well) prepare the dipping ingredients. In the first, a whole egg beaten with a little milk. In the second, a mix of cornmeal and whole wheat flour, some dried dill, and chili powder. Dip the fish fillets in the egg mix, then in the cornmeal mix, to coat. Put on the sheet with the “fries”.

Put the baking sheet as well as the foil packet in the oven. Bake about 15 minutes, flip the potatoes, and then leave for another 5 or 10, until fish flakes with a fork.

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