The crispy potato chip and mayonnaise coating infuse the fish with moisture and flavor. Make sure to try the simple tarter sauce for a nice side addition to the entrée.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a food processor, place chips and pulse several times until you have a crumb like texture. Place in a bowl and set aside. In a separate small bowl, combine mayonnaise, lemon juice, lemon zest and dill.
Place filets on the baking sheet and season with salt and freshly ground pepper. Spread 1-2 T of mayonnaise mixture on each filet then sprinkle the chip mixture on top, press down gently to create a crust. Bake for 10-12 minutes or until cooked through, depending on thickness of fish. Serve with fresh dill and tartar sauce.
To make the tartar sauce, combine the mayonnaise, capers, Dijon mustard and lemon juice and zest. Taste and adjust with salt and pepper as needed.