Mix together the maple syrup and mustard. Pour half over the fish. Toss the fish in the sauce and set aside.

Add the mayonnaise into the remaining mixture of maple syrup and mustard. Mix and set aside as a dip.

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment and spray well with oil spray.

Place the pretzels into two zip-top bags. Seal well, then bang with a rolling pin to crush the pretzels.

Place a few fish sticks at a time into the bag of crushed pretzels. Shake the fish in the bag while also pressing down to fully coat the fish sticks. Remove and place on a baking sheet. Continue with the rest of the fish sticks.

Spray the tops well with oil spray. Bake for 25 minutes.

Preheat oven 400 degrees Fahrenheit. Place pats of the butter on a baking sheet and place into oven to melt while it preheats.

Once melted, remove the pan and spread the butter around to evenly coat the bottom. Shake the salt over the butter.

Place potatoes cut side down on the pan. Bake uncovered in oven for 50 to 60 minutes or until soft.

Remove from the oven and carefully flip over the potatoes. Press down onto each potato with a potato masher or the back of a metal spatula.

Sprinkle cheese over the top and place back in oven till melted, about five minutes.

Preheat oven to 400 degrees Fahrenheit.

Place the mini peppers onto a baking sheet. Toss with olive oil.

Shake on garlic, Italian seasoning, and salt. Toss again.

Bake for 20 minutes till softened and golden.