Directions

1. 1

   Preheat oven to 400°F. Line two baking sheets with parchment paper. Pat the cod fillets dry with paper towels and season lightly with salt and pepper.

2. 2

   Scrub the sweet potato and zucchini under running water. Cut the sweet potato into ¼-inch thick sticks. Trim the zucchini ends and cut lengthwise into ¼-inch thick planks, then cut into ¼-inch sticks.

3. 3

   Whisk the egg in a shallow bowl until well combined. Pour the whole-wheat panko into another shallow bowl. Working with one cod fillet at a time, dip into the beaten egg, coating both sides, then press gently into the panko until evenly coated. Place on one prepared baking sheet.

4. 4

   Toss the sweet potato sticks and zucchini sticks with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Arrange on the second baking sheet in a single layer.

5. 5

   Drizzle the cod fillets with the remaining 2 tablespoons of olive oil. Bake both sheets for 20–25 minutes, until the cod is opaque throughout and reaches an internal temperature of 160°F, and the vegetable chips are golden and crispy.

6. 6

   While everything bakes, chop the basil leaves and combine with the minced pickles, light mayonnaise, and fresh lemon juice in a small bowl. Stir until fully blended.

7. 7

   Divide the crispy cod fillets and vegetable chips among four plates. Serve with a dollop of basil-pickle mayo on the side and fresh lemon wedges.