 |
| Hummus-Crusted Baked Fish |
What You'll Need
Serves 4
- 4 (6 oz each) barramundi fillets (or use tilapia or halibut)
- Juice of 1⁄2 lemon
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 6 tbsp hummus
- 1 1/2 tbsp minced fresh dill
- 1/4 cup gluten-free breadcrumbs
- 1 tbsp finely grated parmesan cheese (optional)
Directions
- Preheat oven to 375°F. Line a baking sheet with foil and lightly coat the foil with cooking spray.
- Place fish on the foil and squeeze lemon over top. Season with salt and pepper.
- In a small bowl, combine hummus and dill, spread evenly on fish.
- In another bowl, combine breadcrumbs and cheese. Sprinkle over the hummus-topped fish.
- Bake until the fish is cooked through, about 15 minutes, and serve.
Totals: 195 calories, 4g fat, 11g carbs, 37g protein
 |
| Shrimp Fra Diavolo |
What You'll Need
Serves 4
- 3⁄4 lb shrimp, peeled and deveined
- Salt and pepper to taste
- 1/2 tbsp olive oil
- 2 tsp red pepper flakes
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/4 tsp dried oregano or thyme
- 1 (28 oz) can crushed tomatoes
- 1 cup dry white wine
- 8 oz spaghetti
- 2 tbsp chopped flat leaf parsley
Directions
- Season shrimp with salt and pepper. Heat oil in a large skillet over medium heat. Add shrimp; cook 1 to 2 minutes, until just firm. Transfer to a plate.
- Add pepper flakes, onion, garlic, and oregano to skillet; cook until onions are soft. Add tomatoes and wine; simmer 10 to 15 minutes.
- Meanwhile, cook the spaghetti according to package instructions. Drain and return to pot.
- Season sauce with salt and pepper. Fold cooked shrimp into sauce. Pour over spaghetti and toss. Garnish with parsley.
Totals: 264 calories, 3g fat, 34g carbs, 27g protein