Preheat oven to 400°F and spray a baking sheet with cooking spray.

Cut fish into 1-inch strips and place into a large bowl. Pour in the coconut milk to fully cover the fish. Allow fish to marinate for 20 minutes in the refrigerator.

Using a shallow bowl or a large plate, mix together the bread crumbs, panko, coconut flakes, chili powder, salt, and pepper. Dip each piece of fish into the bread mixture, coating evenly; then place the fish onto the prepared baking sheet. Bake for 8-10 minutes and then flip each piece over; cook for 8-10 minutes longer.

While fish bakes, peel and cut potatoes into 1-inch cubes and cauliflower into florets. Add to a large pot with along with broth and bring to a boil. Reduce heat to a simmer and continue cooking until potatoes and cauliflower are fork-tender; drain. Using your tool of choice, mash together until well blended and creamy. Add the sour cream, yogurt, salt, and pepper; mix well.

Serve fish with mashed veggies and orange wedges on the side.