Nutrition per serving may change if servings are adjusted.
4 4-ounce fresh or frozen white fish fillets, such as haddock, cod, catfish, or mahi mahi, about 1 inch thick
½ cup plain fat-free Greek yogurt
¼ cup sliced green onions
2 teaspoons lime juice
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups packaged shredded cabbage with carrot (coleslaw mix)
Nonstick cooking spray
1 pound sweet potatoes, cut into ½-inch wedges
2 tablespoons olive oil
1 teaspoon chili powder
1 egg, lightly beaten
1 tablespoon water
2½ cups puffed corn cereal, such as General Mills' Kix, or corn flakes, coarsely crushed
Preheat oven to 400°F. Thaw fish, if frozen. For slaw, in a medium bowl combine yogurt, green onions, lime juice, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Stir in coleslaw mix. Cover and chill until ready to serve.
Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. Place sweet potatoes in the prepared pan. Drizzle with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt and the chili powder; toss to coat. Bake 20 to 25 minutes or until tender and brown.
Meanwhile, rinse fish; pat dry. In a shallow dish combine egg and the water. In another shallow dish combine crushed cereal and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Dip fish in egg mixture, then in cereal mixture, turning to coat.
In a 10-inch oven-going skillet heat the remaining 1 tablespoon oil over medium-high. Add fish; cook just until browned. Turn fish. Transfer skillet to oven. Bake 14 to 16 minutes or until fish flakes easily. Serve fish with sweet potatoes, slaw and lime wedges.