2.Halve unpeeled potatoes lengthwise; cut each half into six wedges.
3.Combine potato, in single layer, in large casserole with seas salt and black pepper; coat lightly with oil spray. Roast, uncovered, 45 minutes or until chips are browned lightly and tender.
4.Meanwhile, heat lightly oiled large nonstick skillet; cook fish until browned both sides and cooked as desired.
5.Combine remaining ingredients, drizzle over fish just before serving
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