Rosemary crumbed fish and chips

1.Whisk egg whites in a shallow bowl. Place flour on a plate. Combine crumbs and rosemary on a separate plate. Dust fish with flour, shake off excess. Dip in egg white, then in crumbs to coat evenly. Place on a plate. Cover with plastic food wrap; chill for 15 minutes.

2.Preheat oven to 220°C (200°C fan-forced). Pierce potatoes all over with a skewer. Place potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave on high (100%) for 4 minutes or until just tender. Cool slightly; peel. Cut potato into 1cm chips. Microwave kumara on high (100%) for 3 minutes or until just tender. Place potato and kumara in a roasting pan. Spray with oil; season with salt. Toss to coat evenly. Bake for 20 minutes or until golden and tender.

3.Meanwhile, line a baking tray with baking paper. Place fish and tomato on prepared tray. Spray all over with oil. Bake, turning and spraying with oil halfway through cooking, for 10-12 minutes or until golden and cooked.

4.Combine yoghurt, capers, gherkin and onion in a small bowl. Season with salt. Serve fish with potato, kumara, tomato, sauce and lemon wedges.