Total Time: 60 Minutes

Prep Time: 30 Minutes

Bake: 30 Minutes

Ingredients:

Yield: 4 Servings

• • 1/2 cup reduced-fat sour cream
  • 2 Tbsp chopped dill pickle
  • 1 Tbsp dill pickle juice
  • 1/8 tsp pepper

FRIES

• • 4 large potatoes (about 2 lbs)
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

FISH

• • 1 1/2 cups panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 egg whites, beaten
  • 4 cod fillets (4 oz each)
  • Cooking spray
  • Lemon Wedges

Directions:

1. 1. Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425 degrees.
   2. Mix sour cream, chopped pickle, pickle juice, and pepper. Refrigerate, covered, until serving.
   3. Cut potatoes into 1/4 inch julienne strips. Rinse well and pat dry. In a large bowl, toss with oil, salt, and pepper; transfer to a baking sheet coated with cooking spray. Bake on bottom oven rack 30-35 minutes or until golden brown and tender, turning once.
   4. For fish, in a shallow bowl, mix bread crumbs and seasonings. Place egg whites in a separate shallow bowls. Dip fish in egg whites, then in crumb mixture, patting to help coating adhere.
   5. Transfer to a baking sheet coated with cooking spray. Spritz fish with cooking spray. Bake on top oven rack 14-16 minutes or until fish just being to flake easily with a fork.
   6. Serve with fries, sour cream mixture, and lemon wedges.