Sheet Pan Fish and Chips

PREHEAT oven to 425°F. Place the Reynolds Kitchens^® Unbleached Parchment Paper on a large baking tray.

COMBINE lemon pepper, Old Bay, and garlic powder in a small bowl.

CUT potatoes into wedges and place in a bowl of cold water with 1 tablespoon of salt. Let soak 30 minutes.

DRY potatoes. Toss potato wedges with olive oil. Sprinkle half of the seasoning over the potatoes and mix well. BAKE 15 minutes. Remove the pan from the oven and move potatoes to one end of the pan. Add fillets to the empty end of the pan. Sprinkle fillets with remaining seasoning. BAKE 8 to 12 minutes until fish is fully cooked.

SPRINKLE potatoes and fish with parmesan and chives. Serve fish and chips with lemon wedges.