Let’s say that you’ve been eating clean for over a month. It’s been 30 days of healthy, light foods, and you feel fabulous. You now want a substantial meal! That’s fine, but be careful. Your digestive system isn’t the same place it was 4 weeks ago. If you overload it with a heavy, meaty, fatty meal, you’re probably going to feel bad. Really bad.
So instead of goin’ all meat-and-potatoes on your gut, try one of this delicious recipe to keep yourself on track for a healthy, long term eating pattern.
- 1 Tbsp. fresh lemon juice
- 2 tsp. extra virgin olive oil
- 2 tsp. fresh dill, chopped
- 2 tsp. fresh cilantro, chopped
- 2 tsp. fresh terragon, chopped
- 1 clove garlic, finely chopped
- 2 small red potatoes, thinly sliced
- 2 (4 to 5 oz. each) white fish fillets (such as halibut, red snapper, or tilapia)
- 1/2 tsp. sea salt or Himalayan salt
- 1/4 tsp. ground black pepper
- Preheat oven to 450 degrees Fahrenheit. Combine lemon juice, olive oil, dill, cilantro, tarragon, and garlic in a small bowl; mix well and set aside.
- Arrange two 12 x 13-inch pieces of foil on a large baking pan; coat lightly with nonstick cooking spray. Arrange potato slices evenly on center of each foil.
- Season fish fillets evenly with salt and pepper and place each fillet on top of potato slices that are on each aluminum foil. Spoon lemon and herb mixture evenly over each fish fillet. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside.
- Bake for 10 to 12 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate.
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Nutritional Information: (per serving)
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein 309 8 g 1 g 56 mg 678 mg 31 g 4 g 2 g 25 g