Fish fillets dipped in egg white, dusted with some dried bread crumbs, and baked in a very hot oven are a good alternative to fried fish. Here they are served with sweet potatoes and a mixture of finely chopped parsley, lemon zest, and garlic.
4 medium sweet potatoes, peeled and cut into ¼-inch slices (about 2¼pounds)
Salt and Freshly ground black pepper
1cup fine dried bread crumbs, or more as needed
1tablespoon grated parmesan cheese (optional)
4fish fillets, such as turbot, orange roughy, or sole (about 6ounces each), cut into equal pieces
Heat the oven to 400°F. Place the sweet potato slices in a bowl, add 1tablespoon of olive oil, and toss to coat. Spread in a single layer on a nonstick baking sheet. Bake until browned, about 15 minutes. Turn potatoes over and bake until tender, about 10 minutes.
Spread the flour on a sheet of wax paper and season with a little salt and pepper. Place the egg white in a shallow bowl and whisk just until foamy. Combine the bread crumbs and cheese, if using, on a separate sheet of wax paper. Brush a second nonstick baking sheet with the remaining 1tablespoon olive oil.
Coat the fish with flour and shake off the excess. Dip in the egg white to coat evenly. Then dredge in the bread crumbs until coated. Place on the baking sheet.
Remove the potatoes from the oven and leave on the baking sheet. Place the baking sheet with the fish on the lowest rack. Raise oven temperature to 450°F. Bake for 6 minutes. Using a wide spatula, carefully turn the fish. Bake until golden, about 6 minutes more. Reheat the potatoes on the top oven rack during the last 3 minutes of cooking.
To serve, place the potatoes and fish on a large platter and sprinkle with gremolata. Serve at once.