Preheat oven to 450F. Line a baking sheet (large) with foil. Spray a 9x9x2 inch baking pan lightly with nonstick cooking spray. Set both pans aside. Rinse fish; dry by lightly patting with paper towels. Cut into 4 pieces (if necessary). Measure thickness of fish fillets (will determine how long to cook).

In a large bowl (or ziplock bag) coat sweet potato and potato slices with 1 tablespoon olive oil. Arrange slices in a single layer on the prepared baking sheet. Salt (with sea salt) and pepper to taste. Bake potato slices until browned and crisp (approx. 15 - 20 min.) Check frequently and remove any slices that have browned more quickly. Remove from baking sheet and let cool. .

Line up 3 shallow bowls/dishes. In first bowl add flour. In second bowl combine egg white and almond milk. In third bowl combine bread crumbs, almonds, snipped fresh thyme and cayenne. Dip each piece of fish in the flour, followed by the egg and finally into the bread crumb mixture. Place in the prepared baking dish and drizzle with remaining 1 tablespoon olive oil.

Bake fish for 4-6 min. per ½-inch thickness of fish (until fish flakes easily when tested with a fork).

Serve fish with potato chips (and tartare sauce- if desired). Garnish fish with extra fresh thyme or lemon wedges (optional). Garnish potato chips with extra sea salt, cracked pepper and snipped fresh rosemary if desired.