INGREDIENTS
1/2 cup plain Greek yogurt
1/4 cup sliced green onions
2 tsp. lime juice
1 tsp. kosher salt
1/2 tsp. black pepper
3 cups packaged coleslaw mix
1 lb. sweet potatoes, cut into 1/2-inch wedges
2 TBSP. olive oil
1 tsp. chili powder
4 flounder fillets, 1-inch thick
1 egg, beaten
1 TBSP. water
2 1/2 cups corn cereal or cornflakes, crushed
DIRECTIONS
Preheat oven to 400 degrees.
Stir together yogurt, green onions, lime juice 1/2 tsp. salt and 1/4 tsp. of pepper in a bowl.
Stir in coleslaw, cover and chill.
Line a 10x15-inch baking pan with foil and coat with cooking spray.
Arrange sweet potatoes on pan and drizzle with 1 TBSP. oil.
Sprinkle with chili powder and 1/4 tsp. salt.
Toss to coat.
Bake until tender and browned, 20 to 25 minutes.
Rinse fish and pat dry.
Stir together egg and water in a shallow dish.
Mix together cereal, remaining 1/4 tsp. salt and 1/4 tsp. pepper in another shallow dish.
Dip each fillet in egg mixture, then in the cereal, turning to coat.
Heat remaining 1 TBSP. oil in an oven proof skillet over medium high heat.
Add fish and cook until just golden.
Turn fish and transfer skillet to oven.
Bake 15 minutes.
Serve with sweet potatoes and slaw.
Serves 4.
