Fish n' Chips and Macro Root Veggie Relish

Here's a fun summer recipe the whole family can enjoy. It's cheap, accessible in terms of ingredients, and a familiar food for those of us of Anglo-Saxon descent. It also would go REALLY well with the cool yogurt sauce of the previous entry. This is truly junk food, so I recommend mixing it with the root veggie relish listed below. If you're doing the relish with the fish, I'd either cut back on or eliminate the oil so that you don't have to do overtime at the gym tomorrow. Throw in my fresh summer steamer greens, a scoop or two of fresh watermelon, and you've got yourself a barbecue!

GLUTEN-FREE "FRIED" LEMON-BREADED COD FILLETS

Via Martha Stewart's Body and Soul:

Serves 4

• 2 cups Erewhon's Gluten-Free Brown Rice Crispy Cereal (Whole Foods), partially crushed
  
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons finely grated lemon zest (from 2 lemons)
• 3/4 teaspoon coarse salt
• 4 cod fillets (4 ounces each), skinned
• 3 ounces baby spinach (4 cups)

Directions

1. Preheat oven to 400 degrees. Combine cereal, oil, parsley, zest, and salt.
2. Set a wire rack on a rimmed baking sheet. Press fish in crumb mixture, turning to coat. Transfer to wire rack. Bake until golden brown and cooked through, 14 to 16 minutes. Divide fish and spinach among 4 plates.

GABRIELLE'S RAW ROOT VEGGIE RELISH

1 c. carrots, grated on a cheese grater through the big holes
1 c. daikon radish, grated
options:
Tiny diced red onions
Diced green apple
Celery

Apple cider vinegar, bragg's liquid aminos, dash avocado/grapeseed/flaxseed oil, organic vegan Italian dressing to taste.

Combine liquids into a sauce and add shredded root veggies. Toss. Can be saved and used over several days, and you can re-shred and add new veggies to the same old sauce if you want more. I'd go verrry easy on the dressing if you want to serve it with anything fried.