Crispy Almond Fish with Potato Crisps

Step 1

Thaw fish, if frozen. Preheat oven to 450°F. Line a large baking sheet with foil; coat foil with cooking spray. Lightly coat a 9x9x2-inch baking pan with cooking spray. Set pans aside. Rinse fish; pat dry with paper towels. Cut into two serving-size pieces, if necessary. Measure thickness of fish.

Step 2

For potato crisps, arrange potato slices in a single layer on the prepared baking sheet. Coat potato slices with cooking spray; sprinkle with garlic salt.

Step 3

Bake potato slices for 15 to 20 minutes or until browned and crisp. (If any slices brown more quickly than others, remove from baking sheet and keep warm.)

Step 4

Meanwhile, place flour in a shallow dish. In a second shallow dish combine egg white and milk. In a third shallow dish combine bread crumbs, almonds, and the 1/2 teaspoon thyme. Dip fish into flour, turning to coat. Dip into egg mixture, then into crumb mixture to coat.

Step 5

Place fish in the prepared baking pan. Drizzle with oil. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Serve fish with potato crisps. If desired, sprinkle with additional thyme.