Fish & Chips

Sometimes, I just need something that reminds me of some of my childhood favorites. I always loved those frozen fish sticks when I was young. This is a grown-up version of that. Light cod and a flavorful breading creates a savory dish, complemented with delicious zucchini chips.

Ingredients:
6 oz. cod filet, cut into pieces
3 melba toast rounds (I used the sesame flavor)
1/2 tsp. garlic powder
1/2 tsp. red pepper flake
1/2 tsp. dried oregano
1/2 tsp. dried basil
butter flavored cooking spray

1 zucchini, thinly sliced
butter flavored cooking spray
garlic powder, to coat
sea salt, to lightly coat
black pepper, to lightly coat


Directions:
Preheat oven to 400 F.

Line a baking sheet with parchment paper. Lightly coat the cod pieces with butter cooking spray. Grind the melba toast into a breadcrumb consistency using a food processor. Spread on a paper plate and combine with garlic power, red pepper flake, dried oregano, and dried basil. Dredge the cod pieces on all sides in the crumb mixture. Place on the baking sheet and bake for 25 minutes.

For zucchini chips, lightly coat a baking pan with butter cooking spray. Be sure to pat the zucchini slices with a paper towel until dry. Spread the slices onto the baking sheet in a single layer. Lightly spray with cooking spray. Add garlic powder, sea salt, and black pepper. Bake in a 450 F oven until browned (I used a toaster oven), approximately 25 minutes. You can flip halfway through baking to cook the other side, but I just left it go on one side. Not as crispy as regular chips, but still very delicious and healthy.

Serves 1
Dinner for Meta Slim Plus Level 2