3 Sweet Potatoes, Medium,Pared,cut	1/4 Tsp Ground Black Pepper
-In 8 Wedges	1/4 Cup Yellow Cornmeal
1 Tbsp & 1 Tsp Vegetable Oil	1/4 Cup Grated Parmesan Cheese
3/4 Tsp Salt	4 Cod Fillets (6-Oz)
2 Tbsps All-Purpose Flour

1. Preheat oven to 400 F. Spray two baking sheets with nonstick cooking spray.

2. On baking sheet, place potato wedges and drizzle with 2 tsp oil;toss to coat. Arrange potatoes in single layer and sprinkle with 1/2 tsp salt, 1/2 tsp sage, pepper (optional), 2 cloves of garlic minced (optional). Bake until barely tender, about 30 minutes.

3. While potatoes are cooking, prepare fish. On sheet of wax paper,combine flour, the remaining 1/4 tsp salt, and the pepper.

4. In shallow bowl, lightly beat egg with 1 Tbsp water. In another shallow bowl, combine cornmeal and cheese.

5. Dredge fillets in flour, one at a time; then dip in egg mixture. Coat with cornmeal mixture and place on second baking sheet; drizzle with the remaining 2 tsp oil.

6. After potatoes have baked about 30 minutes, reduce oven temperature to 375 F. Toss potatoes and return to oven; place fish in oven. Bake until potatoes are very tender and fish is just opaque, 15-20 minutes. Turn fish after 10 minutes to brown both sides.

Serve with 1 cup each of green beans. Sliced tomato and cucumber with 2 Tbsp fat-free italien dressing.