Crunchy Fillets with Roasted Sweet Potato Wedges and Lemon Aioli
Prepare the BlueWater Crunchy Breaded Fillets according to package directions.
Preheat the oven to 425˚F. Cut each sweet potato lengthwise into 8 wedges. Whisk 2 Tbsp oil with the cumin, oregano, garlic powder, onion powder, salt, pepper and cayenne pepper (if using). Toss with the sweet potatoes wedges.
Arrange the wedges on a parchment paper-lined baking sheet. Roast, turning occasionally, for 25 to 30 minutes or until tender and golden brown.
Whisk the mayonnaise with the remaining oil, chives, lemon juice, lemon zest, garlic and mustard. Season to taste with salt and pepper. Serve the fillets with the sweet potato wedges and lemon aioli.
Tip: Garlic lovers could double the garlic in the mayonnaise mixture.
Shortcut: Use frozen sweet potato fries and premade lemon aioli!