Brush fish with olive oil to keep from drying. Add to oven at 325℉/165°C until fully baked.
For bread crumb topping, toast panko crumbs in a separate pan from fish. Set bread crumbs on the top oven shelf so they don't burn. They will toast brown in about 5 minutes or less on the top shelf.
Cook/soften your potatoes until they are mashable. Scoop out small balls about the same size and flatten. You can make the "chips" in a waffle iron or on a sautee pan with olive oil.
For the tartar sauce, mince the pickles and add to a blender with cottage cheese. Add a tiny bit of pickle juice for stronger flavor. You can do this in a Magic Bullet or similar easy blender.
