Provençal Fish with Sweet Potato “Crostini”

The thought of attempting one of those diets that lists your meal plan like a prescription from the doctor, makes me WANT a prescription from the doctor for Valoid.

Breakfast: 5 egg whites, 1 slice ezekiel bread, black coffee.

Snack: Protein shake (bro)

Lunch: Greens only, brown rice, boiled chicken, 1 tbsp olive oil, topped with the last shred of your will to go on living. 

Snack: Peanut butter and Protein Shake 

Dinner: Steamed fish, lemon juice, and broccoli, no salt, no happiness.

dust

chicken-rice

Look, I know some people don’t live to eat like I do, and if you’re one of those people who like eating their meals as per their prescription, then perhaps this post isn’t for you; I am sure there’s a piece of baked chicken breast waiting for you in the kitchen.

The dish I am about to share with you has recently joined the family of regular healthy week night dinners and takes less than 20 minutes of your time. Can I get a hell yeeeaaaahhh?!!

Here are some visuals for those moments when you ask yourself “Um, is this supposed to look like this? What does she mean by discs”?

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Before going in the oven

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Potato thickness

I shan’t dilly-dally any further ….

Provencal grilled fish with a tomato and olive topping, and a side of sweet potato crostini

  • Servings: 2
  • Difficulty: So easy your cat could make it
  • Print

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Ingredients

  • 1 large sweet potato
  • 1-2 tsp dried Rosemary
  • 2 tbsp olive oil
  • 2 firm white fish fillets (eg. cod)
  • 1 big tomato or a handful of multi coloured baby tomatoes – diced
  • 1/8 cup black, pitted, olives shredded
  • 2tsp capers
  • 1 small garlic clove minced
  • 2 tsp white wine vinegar
  • 1 tsp Herbes de Provence
  • Dijon Mustard (approximately 1 tbsp)
  • Salt and Black pepper

Directions

  • Turn oven on grill at about 240C
  • Rinse your potato and slice into discs. Spread flat on a baking tray prepared with tin foil. Drizzle 1 tbsp of olive oil and sprinkle all over with rosemary
  • Put in oven on 2nd highest rack while you prepare the fish
  • Pat dry and season fish with a little salt and pepper, and the herbes de provence
  • Slather the fish with mustard
  • Place fish in small baking tray
  • In a separate bowl mix together: Tomatoes, capers, olives, garlic, vinegar and 1 tbsp olive oil
  • Pour mixture over the fish
  • Place in oven next to the potatoes (which should be browning)
  • Grill for 10 min with the door slightly ajar or until the tomatoes start to brown a little
  • Serve together with your favourite vegetables

Nutritional Values Per Serving as per My Fitness Pal (Just the fish): Calories 232, Protein 31.8g, Carbs 3.6g, Fat 9.4g

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