Greek Seasoned Whitefish, Roasted Dill Potatoes & Lemon Aioli (Gluten Free Optional)

For the Fish:
2 Swai (or other Whitefish) Filets
1 Package Dry Greek Dressing
1/2 C. Crushed Ritz Crackers (For Gluten Free, use GF Breadcrumbs or just eliminate this)
1 Egg, Beaten
1 Tbsp. Olive Oil

Pat fish dry. Combine the Greek Seasoning with Ritz crackers (or GF Breadcrumbs). Place in a bowl next to bowl with beaten egg. Coat fish filets in egg, then into the breadcrumb mixture. Heat oil at medium in a pan large enough to not overcrowd fish filets. Brown fish on both sides, about five minutes each. Serve with dill potatoes and lemon aioli (see below).

For the Dill Potatoes:
1 Tbsp. Olive Oil
4 Red Potatoes, Cubed
Salt/Pepper
1 Garlic Clove, Minced
1 Tbsp. Fresh Dill

Heat oil in small pan on medium-high. Add potatoes and cook until golden brown on all sides, flipping as necessary. Add salt/pepper to taste, and the other remaining ingredients. Cook for another five minutes before serving.

For the Lemon Aioli:
1/3 C. Light Mayonnaise
1 Tbsp. Fresh Lemon Juice
1 Garlic Clove, Minced

Thoroughly combine all ingredients. Refrigerate until serving.