(Each serving provides: 8 POINTS



Fish and Chips

Makes 4 servings

3 medium sweet potatoes (about l Pounds), pared; each cut into 8 wedges


1 Tbsp plus 1 tsp vegetable oil


tsp salt


2 Tbsp all-purpose flour


tsp freshly ground black pepper


1 egg


cup yellow cornmeal


cup grated Parmesan cheese


4 (6-oz) cod fillets




























1. Preheat oven to 400 F. Spray two baking sheets with nonstick cooking spray.


2. On one baking sheet, place potato wedges and drizzle with 2 tsp oil; toss to coat. Arrange potatoes in single layer and sprinkle with tsp salt. Bake until barely tender, about 30 minutes.


3. While potatoes are cooking, prepare fish. On sheet of wax paper, combine flour, the remaining tsp salt, and the pepper.


4. In shallow bowl, lightly beat egg with 1 Tbsp water. In another shallow bowl, combine cornmeal and cheese.


5. Dredge fillets in flour, one at a time; then dip in egg mixture. Coat with cornmeal mixture and place on second baking sheet; drizzle with the remaining 2 tsp oil.


6. After potatoes have baked about 30 minutes, reduce oven temperature to 375 F. Toss potatoes and return to oven; place fish in oven. Bake until potatoes are very tender and fish is just opaque, 15-20 minutes. Turn fish after 10 minutes to brown both sides.


Recipe adapted and photograph reprinted from WEIGHT WATCHERS 1 23 Success Recipe Collection. 1997 Weight Watchers International, Inc. All rights reserved.