All Recipes

Meals

2	medium sweet potatoes (1 lb/500 g), sliced into 1/8- to 1/4-in. (3 to 5 mm) thick rounds
2 tsp	canola oil, divided	10 mL
1/2 tsp	ground cumin	2 mL
1 tsp	salt, divided	5 mL
4	Compliments Balance Wild Haddock or Wild Cod Fillets, thawed, patted dry
1/4-1/2 tsp	cayenne pepper	2-1 mL
2	eggs
1 tsp	water	5 mL
1/2 pkg	Compliments Balance Plain Rice Crackers, crushed into coarse crumbs	50 g

1.	Preheat oven to 425°F (220°C). In a bowl, toss potato slices, 1 tsp (5 mL) oil, the cumin and 1/2 tsp (2 mL) salt to coat. Spread slices in a single layer on a large parchment paper-lined baking sheet. Set aside.
2.	Season fish with remaining salt and the cayenne pepper. In a shallow dish, beat eggs and water with a fork. Spread rice cracker crumbs on a large plate. Dip each fillet into egg mixture, then coat in cracker crumbs. Arrange fillets on a baking sheet and drizzle with remaining oil.
3.	Bake sweet potatoes 15 to 20 min., turning once halfway through. At the same time, bake fish 8 to 12 min. or just until opaque. (Fish can rest a few min. while sweet potatoes finish baking.) Serve fish and sweet potato chips with lemon wedges and malt vinegar, if desired.