MAKES 4 SERVINGS
EACH SERVING About 475 calories, 29g protein, 29g carbohydrate, 27g total fat (4g saturated), 4g fiber, 111mg cholesterol, 1,095mg sodium
TIP When breading the fish, use one hand when dipping the fish in the egg and the other when pressing on the breadcrumbs to avoid messy, sticky fingers.
You Will Need
Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475°F. Line two 18" by 12" jelly-roll pans with foil. Place egg in shallow dish and breadcrumbs in another shallow dish.
In one jelly-roll pan, toss sweet potato sticks with 2 tablespoons oil; arrange in single layer. Sprinkle with 1⁄4 teaspoon salt and roast for 12 minutes.
Meanwhile, in second jelly-roll pan, toss zucchini sticks with 1 tablespoon oil; arrange in single layer on half of pan. Evenly sprinkle with 1⁄4 teaspoon salt.
Dip fish in egg, letting excess drip off, and then dip in crumbs, pressing to adhere. Carefully, push sweet potatoes to one half of pan. Arrange fish on other half of both pans. Sprinkle fish with 1⁄4 teaspoon salt. Bake both pans for 15 minutes, or until zucchini is tender and fish is opaque throughout, switching pans halfway through cooking.
While fish and vegetables bake, in blender or food processor, puree mayonnaise, pickles, basil, lemon juice, 1⁄4 teaspoon pepper, and remaining 1 tablespoon oil. Sauce can be made ahead and refrigerated for up to 3 days.
Serve fish with vegetables, sauce, and lemon wedges.