Fish and Chips

Serves: 4 (1 serving=1 fish fillet and 6 potato wedges)
WW Points per Serving: 6

4 - 5 oz. Baking Potatoes
1 tbsp. + 1 tsp. - Canola Oil
3/4 tsp. - Paprika
1/3 cup + 2 tsp. - Fine Plain-Dried Bread Crumbs
3/4 tsp. - Salt
Pinch Ground Red Pepper
4 - 5 oz. Sole Fillets

Preheat oven to 450 degrees. Spray 15x10 jelly roll pan with nonstick cooking spray. Cut potatoes into halves, then cut halves into 3 wedges each; place into medium bowl. Sprinkle potatoes with 1 tsp. of the oil and 1/4 tsp of the paprika; toss to coat. Place coated potato wedges in a single later onto one side of the prepared pan; bake 15 minutes, until just tender. Remove potatoes from oven; leave oven on. Meanwhile, in shallow bowl or pie plate, combine bread crumbs, salt, pepper and remaining 1/2 teaspon paprika; with fork, stir in remaining 1 tablespoon oil, blending until crumbs are evenly moistened. One at a time, press fillets into crumb mixture, turning to coat both sides (fillets will not be completely coated); place coated fillets in a single layer onto pan with potatoes. Bake 12 minutes, until fish flakes easily when tested with fork and potatoes are browned and tender.