Crispy Fish 'n' Rainbow Chips
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 4 servings
Ingredients
2 medium red beets
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 medium sweet potatoes
2 medium russet potatoes
8 frozen breaded fish fillets, such as Gorton's
1/2 cup vegan or regular mayonnaise
1 tablespoon sweet relish
1 teaspoon yellow mustard
1 teaspoon lemon juice, plus lemon wedges, for serving
Chopped fresh parsley, for serving
Directions
- Preheat the oven to 425 degrees F.
- Peel the beets and slice them into thin wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to coat. Cut the sweet potatoes in half crosswise and cut each half into 8 wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to coat. Repeat the same process with the russet potatoes.
- Arrange half of the beets on one-quarter of a baking sheet. Arrange half of the sweet potatoes on another one-quarter of the baking sheet, followed by half of the russet potatoes. Leave the last one-quarter of the baking sheet empty. Repeat with the remaining beets, sweet potatoes and russet potatoes on a second baking sheet, leaving the last one-quarter of the sheet empty. Cook the beets and potatoes, flipping them occasionally with tongs, until the potatoes are golden and softened, about 30 minutes.
- Remove from the oven and add 4 fish fillets to each empty quarter of the baking sheets. Return to the oven and continue cooking the vegetables while you cook the fish according to the package instructions.
- Meanwhile combine the mayonnaise, relish, mustard and lemon juice in a medium bowl to make a tartar sauce. Divide the fish fillets and vegetables among 4 plates, sprinkle with the parsley and serve with the tartar sauce and lemon wedges.
