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!
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