FISH'N CHIPS "HEART SAFE"

4 1/4 lbs. fish fillets (cod or halibut)
Extra virgin olive oil (1/2 c.)
1/4 tsp. parsley flakes, onion powder, rosemary
4 med. potatoes
1 c. bread crumbs, very fine OR crushed up salt free potato chips cooked in vegetable oil

Wash fish and potatoes (leave skins on) and pat dry. Slice potatoes in 1/4 inch slices or sticks. Toss fish and potatoes in a plastic bag until drenched with 1/4 cup oil. Add more if needed. Spray cookie sheet with Pam and place potatoes on it. Bake at 350 degrees for 45 minutes. While potatoes are baking, add your bread crumbs and seasonings to the "fish bag". Thoroughly coat each fillet. Arrange fish on a second cookie sheet, also sprayed with Pam. Bake in same oven as your "chips", making sure to put the fillets in 15 minutes after your chips. Continue baking everything for 30 minutes. Serve with lemon wedges and malt vinegar for the chips.