Preparation

For the Potato Crusted Baked Fish and Chips

• 1 Preheat oven to 400°F.
• 2 Pat the fish dry with a paper towel and slice into ½” strips.
• 3 Combine the potato flakes, salt, dill, and garlic powder in a shallow bowl.
• 4 Heat an oven-safe skillet over medium-high heat. Add the butter or other cooking fat and swirl to coat the pan.
• 5 Place the halibut in the pan when hot and sear 2 minutes. Flip and slide the pan into the oven to finish cooking, another 8 to 10 minutes, depending on the thickness of your fish. This can be done at the same time as the potato chips are baking.

For the Tahini Dipping Sauce

• 1 In a small bowl, whisk the tahini sauce with the lemon juice, water or mayo for a creamier sauce.
• 2 Season with a sprinkle of salt and pepper.
• 3 Stir in the chopped dill.
• 4 Set aside for serving.

For the Baked Chips

• 1 Slice the russet potatoes into thin disks, the thinner the better, 1/8' thick.
• 2 Place the potatoes in a large bowl and toss with salt and pepper, and the minced garlic.
• 3 Arrange the potatoes onto baking sheets in single layers (use two baking sheets if needed) and bake for 10 minutes.
• 4 Carefully remove from oven, flip the potatoes (rotate the pans if using multiples) and bake for another 8 to 10 minutes.

For Serving:

• 1 Toss the chips on to a paper lined plate and set the potato crusted fish atop.
• 2 Sprinkle everything with a bit of salt and more dill. Serve with the tahini dipping sauce and a lemon wedge if desired.