Baked Fish and Chips

Instructions

1. Position racks in top and bottom thirds of oven and preheat to 200 degrees. Line two sheet pans with parchment paper. On a cutting board, cut thawed fish into 12 pieces and pat dry with paper towels.
2. In a medium bowl, whisk together eggs with 1/2 teaspoon black pepper and the garlic powder. Season with salt, if desired. In a shallow medium bowl, stir together almond flour and thyme; season with salt, if desired.
3. Dredge fish pieces in egg mixture, then in almond-flour mixture, patting to coat well. Carefully arrange fish on one of the prepared sheet pans.
4. On a clean cutting board, thinly slice zucchini. In a large colander, add zucchini and kosher salt; gently toss to combine. Let stand 15–30 minutes. Remove from colander and gently blot dry with paper towel.
5. In a large bowl, add zucchini, oil, cayenne and remaining black pepper. Gently toss to combine, then arrange zucchini in a single layer on second prepared pan. Bake 20 minutes on bottom rack. Remove from oven and set aside.
6. Increase oven heat to 425 degrees. Return zucchini to bottom rack and put fish on top rack; bake 10 minutes.
7. Swap positions and bake until zucchini is crispy and fish is lightly browned, about 10 minutes more. Remove from oven and let rest 10 minutes. Serve immediately.