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Recipe courtesy of Tregaye Fraser
Recipe courtesy of Tregaye Fraser
Show:
Mom Wins
Crispy Fish 'n' Rainbow Chips
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- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 4 servings
Ingredients
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.
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