New Year’s resolution anyone? Hello! What says healthy eating better than a baked white fish and kale? Literally can’t think of a healthier meal.
But, rather than sauteing the kale, I’ve decided to do a play on fish and chips.
Imagine: you’re me, and you’re 13 years old in Shannon, Ireland. And you order fish and chips. And they come on an actual newspaper, dripping with grease. Of course, these “chips” are french fries. Crispy, chewy, french fries covered in ketchup. And the fish is coated in a light and airy batter, doused in malt vinegar.
The memory is blissful, but the calories are not quite what I want now that I no longer have a 13-year-old metabolism. So, how about crispy, crunchy kale chips? And a fish that’s so flavorful, you don’ t miss the bread? It’s almost like being in Ireland again.
Okay, not at all. But, it’s a fast, healthy, January- friendly meal.
This is super easy and very flavorful, and will make up for all of those Christmas casseroles! It comes together in under 45 minutes and takes almost no effort at all!
There’s also very few ingredients! Savor every guilt-free bite. Enjoy!
INGREDIENTS:
- 1 head of kale
- cooking spray
- seasoned salt
- 4 tilapia fillets
- olive oil
- lemon zest
- salt & pepper
TO PREPARE:
Make the kale chips: Preheat the oven 350′.
Tear the kale into 2-inch bites, then put on a parchment-lined baking sheet. Spray with cooking spray, top with seasoned salt, and toss to coat.
Bake for 15 minutes or until crunch.
Make the fish: Preheat the oven to 425′
Season the fish liberally with salt and pepper, and sprinkle on lemon zest.
Bake for 9-11 minutes.
Want another side item? Add some coleslaw!
Make coleslaw: Combine one cup light mayo, 1/4 cup milk, 1 tablespoon sugar, 1 tablespoon white vinegar, and salt& pepper. Whisk until smooth. Pour over a bag of shredded cabbage or coleslaw mix, and scoop next to the fish!
Ahoy, mates! Okay, forget I said that. Just eat the fish.
whenkathycooks 