Crisp Roasted Fish Strips, Squash and Potatoes

Cut squash in half lengthwise; seed and cut crosswise in half inch thick slices.

Scrub potatoes and cut lenghtwise into quarters.

Toss squash and potatoes in a bowl with oil, Italian seasoning, salt and pepper until well coated. Place on large foil lined, veggie sprayed rimmed baking sheet.

bake at 425F degrees oven for 30 minutes, turning once.

Meanwhile, in a shallow dish, combine cornflakes, cheese, salt and pepper. Pat fish dry with paper towel and cut into finger size strips. Toss fish strips with oil, dip into cornflake mixture, turning to coat well.

After 30 minutes push veggies aside on baking sheet, arrange fish on other side.

Bake, turning fish once, for 10 minutes or until vegetables are tender and fish is opaque and flakes easily when tested with fork, serve with tomatoes.

Variation: Use bonless skinless chicken breasts instead of fish. Or subsitute Cajun seasoning for Italian seasoning.