Zero Belly Cookbook: 150+ Delicious Recipes to Flatten Your Belly, Turn Off Your Fat Genes, and Help Keep You Lean for Life! by David Zinczenko

Author:David Zinczenko [Zinczenko, David]
Language: eng
Format: epub
ISBN: 9781101964811
Publisher: Random House Publishing Group
Published: 2015-09-07T22:00:00+00:00

FISH and CHIPS

SERVES: 4 COOK TIME: 35 MINUTES

Chips

1 lb Idaho potatoes (about 2 large)

1 tbsp extra-virgin olive oil

½ tsp dried thyme

½ tsp dried rosemary

½ tsp ground cumin

Fish

1 cup gluten-free breadcrumbs

1 tbsp garlic powder (optional)

1 tbsp onion powder (optional)

4 5-oz portions of whitefish (halibut or Pacific cod)

1 large egg white, whisked

1 bunch green asparagus, white part of stems removed (about 20 spears)

¼ cup Tartar Sauce or store-bought

• Preheat the oven to 400°F.

• Peel the potatoes, cut each in half lengthwise, and cut each half into six wedges. In a large bowl, combine the potato wedges, olive oil, and spices. Toss to evenly coat the potatoes.

• Spread the chips in a single layer on a nonstick rimmed baking sheet. Bake on the middle shelf in the oven until the edges are crisp and the potatoes are cooked through, about 30 minutes.

• While the potatoes are cooking, prepare the fish. Place the breadcrumbs and garlic powder and onion powder, if desired, in a shallow bowl and toss to combine.

• Brush each fish fillet with egg white and roll in the spiced breadcrumbs, pressing firmly to ensure that the breading sticks.

• When the potatoes have about 15 minutes left of cooking time, place the fish on a nonstick rimmed baking sheet and bake for 15 minutes, or until crispy.

• While the fish and chips are cooking, bring a large pot of water to a boil. Add the asparagus and cook until tender, about 3 minutes.

• Divide the fish, chips, and asparagus among four plates and serve with 1 tablespoon tartar sauce.

PER SERVING: 373 calories / 12 g fat / 39 g carb / 3 g fiber / 29 g protein

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