Woman's Day (USA)

Crispy Fish with Smashed Peas & Oven Fries

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ACTIVE

SERVES ✦ TOTAL 30 MIN. 4 medium russet potatoes (about 1½ lbs), cut into ½-in.-thick wedges 5 Tbsp olive oil, divided Kosher salt and pepper ½ cup panko

¼ cup flat-leaf parsley, chopped

4 6-oz pieces cod fillet (each about 1 in. thick) 2 Tbsp Dijon mustard 1 12-oz pkg. frozen peas 2 Tbsp prepared horseradis­h

1 Heat oven to 425°F. On large rimmed baking sheet, toss potatoes with 2 Tbsp oil and ½ tsp each salt and pepper. Roast 12 min.

2 In small bowl, combine panko, parsley, and 1 Tbsp oil. Season fish with ¼ tsp each salt and pepper.

3 Push potatoes to edges of pan and place fish in center. Spread mustard over fish and top with panko mixture. Roast until potatoes are tender and fish is opaque, 10 to 12 min.

4 Meanwhile, bring small saucepan of water to a boil. Add peas and cook until heated through. Drain and return to pan. Add horseradis­h, remaining 2 Tbsp oil, and ¼ tsp each salt and pepper and gently smash. Serve with fish and fries.

PER SERVING ABOUT 515 CAL,

18 G FAT (3 G SAT), 36 G PRO, 800 MG SODIUM, 51 G CARB, 7 G FIBER

1 Heat oven to 400°F. Bring 3 cups water to a boil. Add couscous and cook until tender, 8 to 10 min. Drain and run under cold water to cool. 2 Meanwhile, heat 1 Tbsp oil in large oven-safe skillet on medium-high. Season lamb with cumin and ½ tsp each salt and pepper; cook until browned, 2 to 3 min. per side. Transfer skillet to oven; roast to desired doneness, 4 to 6 min. for medium-rare.

3 Using vegetable peeler, remove 2 strips zest from lemon. Thinly slice zest. Squeeze 2 Tbsp lemon juice into large bowl.

Stir in zest, remaining 2 Tbsp oil, ½ tsp salt, and ¼ tsp pepper. Add cooled couscous and toss to coat. Fold in arugula and serve with lamb.

PER SERVING ABOUT 615 CAL, 36 G FAT (13 G SAT), 34 G PRO, 575 MG SODIUM, 36 G CARB, 2 G FIBER

1 Heat oven to 425°F.

Dust baking sheet with cornmeal. Shape dough into 16-in. oval or circle and place on prepared baking sheet.

2 In large bowl, toss potatoes, onion, kale, oil, and ½ tsp each salt and pepper. Scatter vegetables and cheese over dough and bake until potatoes are tender and crust is golden brown and crisp, 20 to 25 min.

PER SERVING ABOUT 605 CAL,

24 G FAT (9 G SAT), 25 G PRO, 1,225 MG SODIUM, 73 G CARB, 2 G FIBER

FLAVOR BOOST

For meat lovers, scatter 4 oz thinly sliced ham (torn into pieces) onto pizza along with cheese.

Toss together

Brussels sprouts, oil, and 3 Tbsp water.

2 Line air fryer basket with piece of foil cut to fit. Add Brussels sprouts to basket and air-fry at 350°F, shaking basket twice, until golden brown and tender, 15 to 20 min.

3 Meanwhile, in 2-cup glass measuring cup, combine soy sauce, vinegar, brown sugar, ginger, and ⅛ tsp pepper. Microwave on High until syrupy, 2 to 2½ min.

4 Toss sprouts with parsley and enough sauce to coat.

Serve remaining sauce on the side.

PER SERVING ABOUT 100 CAL,

4 G FAT (1 G SAT), 4 G PRO, 315 MG SODIUM, 15 G CARB, 4 G FIBER

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