Servings: 4 meals
Calories: 532kcal
Ingredients
- 2.5 pounds wild Atlantic cod fresh or thawed, cut into thick strips
- 1 large Russett potato cut into thick fries
- 2 large eggs beaten
- 1 Lemon
- 2 cups frozen peas
- 1.5 cups gluten-free panko bread crumbs dry toasted in the oven until golden
- 1 cup gluten-free all-purpose baking flour
- 1 tablespoon dried dill
- 1 tablespoon avocado oil
- ½ teaspoon Sea Salt
- ½ teaspoon Ground Pepper
- 2 cup arugula
Instructions
- Preheat oven to 450℉.
- Line 2 sheet pans with foil. Set aside.
- In a medium bowl, toss oil and potatoes until well-coated. Evenly spread potatoes onto one of the foil-lined sheet pans.
- Place in oven and bake for ~10-15 minutes, or until lightly golden, tender inside, and crisp outside.
- Next, designate 3 dishes for breading fish — one flour, one toasted panko, one beaten egg. Incorporate seasonings into the panko mixture.
- Coat one piece of fish at a time in the egg, then flour, then egg again, and finally toasted panko. Place breaded fish onto the remaining foil-lined sheet pan in a single layer and place it in the oven. Bake for 10-12 minutes, flipping half-way through.
- While the fish and chips bake, in a medium bowl, microwave peas until bright green and heated through (~4-5 minutes). Next, gently mash peas with a fork and set aside.
- Divide fish, chips, peas, and lemon into 4 portions. Optionally serve over a bed of arugula.
- Serve, store, and enjoy!
Notes
Nutrition for 1 out of 4 servings:
48.6g Protein | 69.4g Carbs | 6.6g Fat | 6.3g Fiber | 532 Calorie
Nutrition
Serving: 1meal | Calories: 532kcal | Carbohydrates: 69.4g | Protein: 48.6g | Fat: 6.6g | Fiber: 6.3g
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