Kid-Friendly
Crunchy Fish Sticks
Paprika Fries and Grapes
Ingredients
- ¾ lb cod fillets, cut into 1-inch-thick strips
- ¼ tsp salt
- ¼ tsp pepper
- 1 egg white, lightly beaten
- ¾ cup panko breadcrumbs (preferably whole wheat)
- ¼ cup olive-oil mayonnaise
- 1 Tbsp fresh lemon juice
- 1 Tbsp capers
Instructions
- Preheat oven to 425°F. Sprinkle fish with salt and pepper. Dip fish in egg white; dredge in panko, pressing gently to adhere.
- Place fish on a lightly greased wire rack on a baking sheet; coat lightly with cooking spray. Bake 10 to 12 minutes or until fish flakes with a fork and is browned.
- Stir together mayonnaise, lemon juice, and capers; serve with fish sticks.
Side Dish Ingredients
- 1 large organic russet potato, peeled and cut into ½-inch wedges
- 1½ Tbsp olive oil
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- ¼ lb organic seedless red grapes, washed and chilled
Side Dish Instructions
- Preheat oven to 425°F. Combine potato and oil on a rimmed baking sheet; toss. Sprinkle with paprika, salt, and pepper; toss. Bake 25 minutes, turning once, or until tender and browned.
- Serve fries and grapes with fish sticks.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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