All Recipes Best Recipe Seafood Fish

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

Nutrition Info

458 calories carbohydrate: 42 g cholesterol: 124.3 mg fat: 19.6 g fiber: 6.4 g protein: 29.1 g saturatedFat: 3.8 g servingSize: - sodium: 658.1 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt, toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off, dip in cereal mixture, turning to coat.
Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

4 servings

This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading.