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PREPARATION

25 MIN

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COOKING TIME

18 MIN

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SERVES

4

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DIFFICULTY

MODERATE

Finding a way to get kids excited to cook & try new things is always a challenge. This quick and easy recipe will help your family to not only cook together, but also to enjoy eating healthier options!

2 fillets of MSC-Certified Cod

2 eggs

½ cup of panko bread crumbs

1 fresh mango or ½ cup frozen mango

¼ cup of water

1 package PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes

2 cups PC Organics Baby Spinach

4 tbsp of Jax Coco extra virgin centrifuged coconut oil

2 tbsp of olive oil

2 tbsp of Nude Bee Honey Co. Wild Honey
Preheat oven to 400 degrees

Slice mango and place in a saucepan over low-medium heat. Add water and allow to simmer

Carefully slice fillets into finger length strips (should make approximately 16 strips)

Slice mixed gem potatoes in half

In a large frying pan heat Jax Coco extra virgin centrifuged coconut oil over over medium high heat

Place potatoes sliced side down into oil once melted and allow to simmer until sides of the potato golden. Flip and repeat

Once golden brown, place potatoes on a paper towel. Transfer to cookie sheet lines with aluminum foil.

Mix eggs in a large dish and rub fish into mixture, transferring into panko bread crumbs to lightly coat the fish. This is where you can ask the kids to get messy with you which will help to get them excited about cooking.

Place in oil and brown for 2-3 minutes per side. Remove and add to cookie sheet

Place cookie sheet in over and bake for 15 minutes

In a large bowl, add spinach. Drizzle oil & Nude Bee Honey Co over spinach and toss liberally to ensure that the spinach is evenly coated.

On a plate, combine fish, potatoes and sweet spinach salad. Serve with the mango reduction for a healthy alternative to sweetened sauces that will have the whole family smiling!

Daniel Desforges

Founder of leading Canadian Lifestyle Blog DoTheDaniel.com. Make sure to follow along on his adventures around the world with @DoTheDaniel

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