Snack: Crunchy Fish Sticks and Veggies with Dipping Sauce

Recipe by Allison Fishman For a kid-friendly and all around people-pleasing dish, try making your own fish sticks, and bake them for a healthy alternative to frying.

This recipe includes superfoods such as:

Lemon

Health benefits of Crunchy Fish Sticks and Veggies with Dipping Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

8 small red new potatoes
Kosher salt and pepper
12 oz. green beans
3/4 c. panko bread crumbs
1 tbsp. olive oil
1 tsp. paprika
1/4 c. finely chopped fresh flat-leaf parsley
1 1/2 lb. tilapia fillets
1/2 c. light mayonnaise
2 small dill pickles
2 tsp. whole-grain mustard
Lemon wedges

Instructions

Heat the oven to 425 degrees F. Bring a large pot of water to a boil. Add the potatoes and 1 teaspoon salt and cook until just tender, 12 to 15 minutes, adding the green beans during the last 4 minutes of cooking. Drain and run under cold water to cool. Slice the potatoes.
Meanwhile, line a baking sheet with nonstick foil. In a shallow bowl, combine the bread crumbs, oil, paprika, half the parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cut the tilapia diagonally into 1 1/2-inch-thick strips and coat in the bread crumb mixture, pressing gently to help it adhere. Transfer to the prepared baking sheet and cook until golden brown and opaque throughout, 8 to 10 minutes.
While the fish is cooking, in a medium bowl, combine the mayonnaise, pickles, mustard, and remaining parsley. Serve the fish and vegetables with the dipping sauce and lemon wedges, if desired.

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