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.
