Naturally Gluten-Free Meals
LEMON FISH DINNER
W/Tomato & Corn Salad
Serves 2-3 people
INGREDIENTS
3/4 Lb Red Potatoes, sliced
1 Tbs Olive Oil, divided
1/2 Bunch Asparagus, trimmed
1 Lb White Fish Fillet
1 Lemon, thinly sliced
Pink Sea Salt & White Pepper to taste
INSTRUCTIONS
Preheat oven to 425.
Toss potatoes with half the oil and season generously with salt &
pepper. Spray baking dish with cooking spray and place potatoes in dish and bake
for 30 mins.
While potatoes are cooking, spray a baking sheet with cooking spray. Place
asparagus and fish on baking sheet and top with lemon slices. Drizzle with
remaining olive oil and season with salt and pepper. Bake with potatoes for
final 15 mins or until fish flakes easily with a fork. Serve fish and veggies
with baked lemon slices.
Tomato & Corn Salad
1 Tomato, chopped
1 1/2 Tbs Olive Oil
1/2 Tbs Red Wine Vinegar
1 Garlic Clove, minced
2 1/4 Tsp Fresh Lemon Juice
5 Oz Frozen/Fresh Corn
2 Scallions, chopped
Pink Sea Salt & White Pepper to taste
In a small bowl whisk together 1 tbs of the oil, vinegar, & lemon
juice and season with salt & pepper, then toss in the tomato and let sit
for 10 mins or longer. Heat remaining oil in small skillet, add corn, scallions
and garlic and cook for 5 minutes. Mix with tomato & serve.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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