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3 sweet potatoes, cut into wedges
2 tablespoons Natural Grapeseed Oil
2 teaspoons Onion Blend
3/4 cup breadcrumbs
4 (4 ounce) cod fillets
2 tablespoons Onion Blend
2 eggs, beaten
1/4 cup mayonnaise
2 tablespoons relish
1/2 tablespoons Sriracha
1 teaspoon lime juice
1 tablespoon chopped cilantro
Preheat oven to 425°F. Peel sweet potatoes and cut into wedges. Toss with 2 tablespoons Natural Grapeseed Oil and 2 teaspoons Onion Blend. Spread in an even layer on a sheet pan; bake for 20 minutes. Flip wedges and cook for 10 minutes more or until tender.
Combine the bread crumbs and remaining 2 tablespoons Onion Blend in a bowl. Whisk the eggs in a second bowl. Coat the cod in the bread crumb mixture, dip in egg, and coat in a second layer of bread crumbs. Place a cooling rack on a rimmed sheet pan and place each breaded cod fillet on the rack. Season with salt if desired.
Bake for about 15 minutes, depending on the thickness of the fish, or until completely cooked through: 145F.
Prepare Thai tartar sauce by combining the mayonnaise, relish, Sriracha, lime juice, and cilantro. Refrigerate until you are ready to serve.
Serve with sweet potatoes and prepared Thai tartar sauce.
Calories 460, Fat 21 grams, Saturated Fat 3 grams, Carbs 40 grams, Fiber 4 grams, Sugar 7 grams, Protein 27 grams, Cholesterol 125 milligrams, Sodium 740 milligrams
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