1.Preheat oven to 240°C (220°C fan-forced).
2.Cut unpeeled potatoes into 2cm-thick chips; boil, steam or microwave until just tender. Drain; pat completely dry with absorbent paper. Toss potato in large bowl with olive oil then place, in single layer, on oiled oven tray; roast, uncovered, about 25 minutes or until browned.
3.Meanwhile, combine cheese and almond meal in shallow medium bowl; beat eggs in second shallow medium bowl. Dip fish fillets, one at a time, in egg then almond mixture, to coat both sides.
4.Place fish, in single layer, on oiled oven tray; spray with cooking oil. Cook fish, uncovered, in oven with potato for about 20 minutes or until cooked as desired.
5.Meanwhile, make lemony aïoli by mixing ingredients in small bowl; serve separately to accompany with fish and chips.