Blend all sauce ingredients until puree.
Preheat oven to 400°F. Mix orange juice, thyme, salt and pepper in long shallow pan; set aside.
Cut sweet potatoes lengthwise into strips. Toss with orange juice mixture to coat. Bake on prepared baking sheet at 400°F for 13 to 15 minutes per side, turning once, until browned.
Combine flour, salt and pepper in medium bowl; set aside.
Beat egg whites and water in bowl; keep aside.
Place hazelnuts in medium bowl; set aside.
Rinse fish and pat dry. Coat fish in flour mixture, dip fish in egg white mixture.
Coat in hazelnuts, pressing nuts onto fish to coat.
Preheat 1 tablespoon oil in large ovenproof pan over medium high heat.
Add fish and fry 1 to 2 minutes until browned on bottom.
Turn the fish and place pan in oven. Bake at 400°F for 8 to 10 minutes per 1-inch thickness of fish until flakey.
Serve with sweet potato fries and dipping sauce.
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