Sheet Pan Coconut-Crusted Cod and Chili-Lime Sweet Potatoes

In this tasty, tropical twist on crispy fish and chips, we swap in flavourful sweet potato wedges and coconut-dusted cod. The best part? It all cooks together on one sheet pan, for minimal clean-up. Actually, that’s the second best part — the amazing taste and how much your family will love it is number 1!

Prep time:

10 minutes
Cook time:

45 minutes
Makes:

4 servings

Ingredients

3 sweet potatoes (1-1/2 lbs/680 g), cut into 3/4-inch (2 cm) strips
2 tbsp (30 mL) canola or vegetable oil
2 tsp (10 mL) chili powder
½ tsp (2 mL) grated lime zest
½ tsp (2 mL) each salt and cayenne pepper, divided
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) lime juice
4 (150 g) skinless Canadian cod fillet portions
1-1/2 cups (375 mL) unsweetened shredded coconut

In a large bowl, toss potatoes with oil, chili powder, lime zest and half each of the salt and cayenne pepper. Arrange on a large parchment paper-lined rimmed baking sheet. Bake in preheated 450°F (230°C) oven until lightly browned on the bottom; about 20 minutes. Toss and continue to bake until light golden and just fork-tender; about 15 minutes.
Meanwhile, in a bowl, mix together mustard, brown sugar, and lime juice; brush some of the mixture over tops of fish fillets. Pour coconut into a shallow dish. Sprinkle fish with remaining salt and cayenne pepper.
One fillet at a time, place fish, mustard-side down, in coconut, pressing to adhere; brush uncoated side with remaining mustard mixture; turn over and press to coat.
Once potatoes are light golden, push to one side of baking sheet; arrange fish on other side of baking sheet. Bake until fish is golden and flakes easily when tested with fork and potatoes are golden and tender; about 10 minutes.

Tip: Serve with coleslaw or broccoli slaw and extra lime wedges. Garnish the sweet potatoes with a little extra lime zest if desired.