Preheat the oven to 210 degrees Celsius.
Wash and dry the potatoes and cut into chip shapes. Beat the egg whites to combine and add the sea salt and chopped sage. Coat the potato in the egg white mix and lay the chips onto a lightly oiled tray to bake for 40 minutes. Brush the flathead with a little olive oil and place under the hot grill to cook for 5 minutes each side. Sprinkle with a little lemon juice and cracked black pepper.
Combine the salsa ingredients and serve with the fish and chips and accompanying salad.
Note: To obtain a list of sustainable fish, purchase a copy of Australia's Sustainable Seafood Guide available from www.amrineconservation.org.au
Makes 4 servings