- 2 tablespoons whole wheat bread crumbs
- 450g fillet white fish olive oil
- 450g sweet potatoes
- 2 tablespoons fresh basil
- 2 cloves garlic, minced skim milk
- 450g asparagus
- 100g cutting board salad
Heat oil in a nonstick frying pan over medium-high heat. Preheat oven to 375F. Press bread crumbs on one side of the fish then fry crumb side down in 2 teaspoons of olive oil for about 2 minutes until golden. Turn the fish over and place in the oven for 15 minutes until done. Boil the potatoes then strain in a colander. Fry the garlic with a tiny drizzle of olive oil and add the basil; fry briefly then add the potatoes. Mash them with a little bit of skim milk then season with garlic powder and black pepper. Roast the asparagus and top all with the cutting board tomato salad.