Crispy Cod & Sweet Potato Fries with Tartar Sauce

1. Preheat the oven to 400ºF. Grease the ovenproof pan with 1 tablespoon of oil. Spread the sweet potato fries in a single layer on the pan. Place in a hot oven until brown, 10-14 minutes, flipping over with a spatula 2-3 times during cooking time. Season with salt and pepper, if desired.
2. In a medium bowl, mix the coleslaw vegetables, Lemon Herb Dressing (#1), and sunflower seeds. Add salt and pepper as desired, then set aside until plating.
3. While the fries are cooking, remove the cod from the package, pat dry, and cut each filet into 3-4 strips. Season the fish with a sprinkling of salt. Put flour and breadcrumbs on separate plates and egg wash (#2) in the other medium mixing bowl to prepare for breading. Coat each seasoned fish strip in flour, then dip it in egg wash and place it in crumbs. Press crumbs onto all sides to fully cover the fish.
4. Place the sauté pan on medium heat with 2 tablespoons of oil. Preheat for 3-4 minutes, then gently place each breaded fish stick into the pan. Cook 2-3 minutes per side until crumbs are brown and crispy, then transfer to another ovenproof pan and cook for 2-4 minutes more in the oven, depending on the thickness of the fish. Safe cooking requires fish to be cooked to an internal temperature of 145ºF. Remove the fish sticks and fries from the oven. Turn off all heating elements.
5. Divide the coleslaw, sweet potato fries, and fish sticks between 2 plates. Add a dollop of Tartar Sauce for dipping onto each plate, and enjoy!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.