Baked Fish and Chips
Your classic fish and chips get a refresh with this recipe! With the use of frozen cod fillets, it’s both more affordable and easier to prepare. Serve these fillets alongside crispy zucchini chips for added nutrients.
- Position racks in top and bottom thirds of oven and preheat to 200 degrees. Line two sheet pans with parchment paper. On a cutting board, cut thawed fish into 12 pieces and pat dry with paper towels.
- In a medium bowl, whisk together eggs with 1/2 teaspoon black pepper and the garlic powder. Season with salt, if desired. In a shallow medium bowl, stir together almond flour and thyme; season with salt, if desired.
- Dredge fish pieces in egg mixture, then in almond-flour mixture, patting to coat well. Carefully arrange fish on one of the prepared sheet pans.
- On a clean cutting board, thinly slice zucchini. In a large colander, add zucchini and kosher salt; gently toss to combine. Let stand 15–30 minutes. Remove from colander and gently blot dry with paper towel.
- In a large bowl, add zucchini, oil, cayenne and remaining black pepper. Gently toss to combine, then arrange zucchini in a single layer on second prepared pan. Bake 20 minutes on bottom rack. Remove from oven and set aside.
- Increase oven heat to 425 degrees. Return zucchini to bottom rack and put fish on top rack; bake 10 minutes.
- Swap positions and bake until zucchini is crispy and fish is lightly browned, about 10 minutes more. Remove from oven and let rest 10 minutes. Serve immediately.
With only 3 grams of carbs per cup, roasted zucchini is a carb-conscious choice to accompany meals.
Nutrition Facts339 Calories Per ServingFat: 19gSaturated Fat: 2gCholesterol: 168mgSodium: 495mgCarbohydrates: 6gFiber: 2gSugars: 3gProtein: 38g
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe