Almond Crusted Snapper And French Fries With Lemony Aïoli

• 2 1/4 lb Russet Burbank potatoes, cut into 3/4 inch thick French fries
• 1 tbsp olive oil
• 1/4 cup finely grated Parmesan cheese
• 1 1/4 cups ground almonds
• 2 None eggs
• 4 (10 oz) snapper fillets
• None None Lemony Aioli
• 2/3 cup mayonnaise
• 2 tsp lemon juice
• 1 clove garlic, minced
• 1 tsp finely grated lemon zest

1. Preheat oven to 475u0b0F.
2. Boil, steam or microwave potatoes until just tender. Drain then pat completely dry with paper towels. Transfer to a large bowl with olive oil and toss to combine. Arrange, in a single layer, on an oiled baking tray. Roast for 25 mins, or until browned.
3. Meanwhile, combine cheese and ground almonds in a shallow medium bowl. Beat eggs in a second shallow medium bowl. Dip fish fillets, 1 at a time, in egg then almond mixture, coating both sides.
4. Place fish, in a single layer, on an oiled baking tray and coat with oil. Bake fish for 20 mins, or until cooked to your liking.
5. Meanwhile, to make the lemony aioli, mix all ingredients together in a small bowl. Serve aioli with fish and French fries.

potatoes, olive oil, parmesan cheese, ground almonds, eggs, snapper, mayonnaise, lemon juice, clove garlic, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/36700 (may not work)