Crunchy Fish with French Fries

Ingredients

• Nonstick cooking spray
• ½ cup plain fat-free Greek yogurt
• ¼ cup sliced green onions
• 2 teaspoons lime juice
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 3 cups shredded coleslaw mix
• 1 pound sweet potatoes, cut into 1/2-inch wedges
• 2 tablespoons olive oil, divided
• 1 teaspoon chili powder
• 4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
• 1 egg, lightly beaten
• 1 tablespoon water
• 2 ½ cups puffed corn cereal or corn flakes, crushed

Step 1

Heat your oven to 400°F (200°C). Line a 10x15-inch baking pan with foil and give it a quick spray with nonstick cooking spray. In a large bowl, mix together the yogurt, green onions, lime juice, half a teaspoon of salt, and a quarter teaspoon of pepper. Stir in the coleslaw, cover the bowl, and pop it in the fridge to chill for about an hour.

Step 2

Spread the sweet potatoes out on the prepared pan, drizzle them with a tablespoon of oil, then sprinkle with chili powder and a quarter teaspoon of salt. Toss everything to make sure the potatoes are nicely coated. Bake in the oven for 20 to 25 minutes, until they’re tender and starting to brown.

Step 3

While the potatoes cook, rinse the fish and pat it dry with paper towels. In one shallow dish, whisk together the egg and water. In another, mix the crushed cereal with the remaining salt and pepper. Dip each piece of fish first into the egg mixture, letting any extra drip off, then coat it well in the cereal mix.

Step 4

Heat the last tablespoon of oil in a 10-inch oven-safe skillet over medium-high heat. Carefully place the fish in the pan and cook for about 3 minutes until it’s golden on one side. Flip the fish, then transfer the skillet to the oven. Bake for another 15 minutes or until the fish flakes easily with a fork. Serve everything together with the sweet potatoes and slaw.