Fish Fingers With Sweet Potato Wedges

• 2 None sweet potatoes, peeled and cut into wedges
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp thyme leaves
• 1/4 cup flour
• 1 lb firm white fish fillets, cut into strips
• 1/3 cup milk
• 1 None egg, lightly beaten
• 1 cup dry breadcrumbs
• 1 tbsp grated Parmesan cheese
• 1 tsp grated lemon peel
• None None Lemon wedges, to serve
• None None FOR THE TARTAR SAUCE
• 1/2 cup low fat mayonnaise
• 1 tbsp chopped capers
• 1 tbsp chopped parsley
• 1 None green onion, chopped
• 1 tsp finely grated lemon peel
• 1 tsp lemon juice

1. Preheat the oven to 425u0b0F. Line 2 baking sheets with parchment paper. Toss sweet potatoes with oil, mustard and thyme in a large bowl. Season to taste. Arrange in a single layer on one baking sheet. Bake 20 mins.
2. Meanwhile, season flour with salt and pepper. Toss fish pieces in seasoned flour, shaking off excess. Dip into combined milk and egg. Coat in combined breadcrumbs, Parmesan cheese and lemon peel, pressing firmly. Place on second baking sheet. Refrigerate 15 mins. Spray with no stick cooking spray.
3. Bake fish with sweet potato wedges for a further 10-15 mins, turning fish halfway through cooking, until golden and cooked through.
4. For the tartar sauce, combine all ingredients in a small bowl, stirring well. Serve fish and sweet potato wedges with tartar sauce and lemon wedges.

sweet potatoes, olive oil, mustard, thyme, flour, white fish, milk, egg, breadcrumbs, parmesan cheese, lemon peel, lemon wedges, tartar sauce, mayonnaise, capers, parsley, green onion, lemon peel, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/24194 (may not work)