Baked Fish with Tropical Salsa

How often do you serve fish at your family dinner table?  I try very hard to incorporate fish into our weekly meals.  No, I don’t mean fish sticks. 

Baked Fish with Tropical Salsa may seem look like fish sticks, but unlike the frozen sticks in the freezer case, this dish is prepared without any preservatives.  The salsa is mild and sweet – perfect for picky eaters.

Baked Fish with Tropical Salsa

Serves 4

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

4 (6 ounce) blue hake fillets or other white fish fillets

2 cups cornflakes cereal, coarsely crushed (1 cup crushed)

1 (8 ounce) can pineapple chunks, drained

1 fresh mango, chopped

3 green onions, chopped

1 tablespoon brown sugar

1/8 teaspoon red pepper flakes

Juice from 1 lime

Salt to taste

Heat oven to 425 degrees. Line a rimmed baking dish with aluminum foil, coat with cooking spray.  Set aside.

In a small dish, combine the yogurt and mustard.  Place crushed cornflakes in a shallow dish.  Brush the yogurt mixture evenly over both sides of the fish then dredge through the cornflakes

Bake for 15 minutes or until the fish flakes with a fork.  Serve salsa over fish.