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Crisp-Roasted Fish And Vegetables

fish

1 small acorn squash
2 baking potatoes; unpeeled
2 tablespoons vegetable oil
1 teaspoon dried Italian herb seasoning
1/2 teaspoon (each) salt and pepper
----FISH----
1 cup crushed corn flakes
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fish fillets (such as cod)
2 tablespoons vegetable oil
2 tomatoes; cut in wedges

Cut squash in half lengthwise; seed and cut crosswise into 1/2 inch thick slices. Cut potatoes lengthwise into 8 wedges each. In large bowl, toss squash and potatoes with oil, Italian seasoning, salt and pepper. Place on large greased rimmed baking sheet. Bake in 450ºF oven for 30 minutes, turning once. FISH: Meanwhile, in shallow dish, combine cornflakes, cheese, salt and pepper. Pat fish dry with paper towels; cut into finger-size strips. Toss strips with oil; dip into cornflake mixture, turning to coat. Push vegetables to one side of pan; arrange fish on other side. Bake, turning fish once, for 10 minutes or until vegetables are tender and fish is opaque and flakes easily when tested with fork. Serve with tomatoes. OPTIONS: Use boneless skinless chicken breasts instead offish. Substitute Cajun seasoning for the Italian.

Contributor: Canadian Living - September, 1999

Yield: 4 servings

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