Panko bread crumbs make this so delicious. They keep their crunch munch longer.
1/2 c. (2%) Greek-style yogurt
1 T. dill pickle relish
2 t. fresh lemon juice
1 clove garlic, minced
1 1/2 lb. sweet potatoes (skins scrubbed well), cut into 4" x 1" pieces
1 T. + 2 t. salt (divided) free Southwest seasoning (or any other seasoning you may have on hand)
1 c. panko bread crumbs
1 large egg, beaten
1 lb. tilapia fillets, cut into 8 equal pieces
- Heat oven to 450°F.
- Line 2 large sheet pans with nonstick foil.
- Stir together first 4 ingredients for the tarter sauce.
- Toss sweet potatoes with 2 t. of the seasoning. Lightly coat potatoes with olive oil and arrange in a single layer on 1 of the prepared pans.
- Roast in upper third of oven for 12 minutes.
- Turn and cook until crisped and golden brown and tender on the inside, about 8 minutes longer.
- Stir together panko and remaining 1 T. seasoning in shallow bowl.
- Pour egg into separate shallow bowl.
- Coat fish in egg, then panko, and transfer to prepared pans.
- Lightly coat tops with olive oil spray.
- Roast fish in lower third of oven (during end of cooking time for potatoes) until cooked through and golden brown about 7 minutes.
- Serve fish with potatoes and a dollop of tarter sauce.
