Day 16 - Baked Fish Fingers with Greek-Yogurt dip

Everyone has those days where you just aren't really motivated. Well, Gary is having one of those days today, but he cooked up a new recipe anyway and stuck to his 30-Day Cooking plan. The meal he prepared today is pescetarian-friendly, taken from Chatelaine's Dinner in 30.

Gary started off his preparations as he usually does, by posing with his ingredients laid out on the counter:

"I love my job!"

"Gary, you know you're not getting paid, right?"

"..."

He also thought the chopped dill was grass: 

*Chomp chomp*

Turns out Gary isn't a huge fan of dill. 

And he doesn't really like the smell of pickles either. 

But he made the recipe anyway. And voilà, la pièce de résistance:

Baked Fish Fingers served with greek-yogurt dip and fresh local greens

Baked Fish Fingers with Greek-Yogurt dip

Prep: 25 minutes / Total: 25 minutes

Makes: 3 servings

Per serving: 238 calories, 30g protein, 22g carbs, 3g fat, 1g fibre, 662mg sodium.

Excellent source of Vitamin B12.

Ingredients: 

• 1/4 cup all purpose flour (or more)
• 2 eggs
• 2 cups cornflakes, crushed
• 3 tbsp finely chopped fresh dill
• 1/2 tsp salt (can be omitted)
• 400g pkg frozen cod, thawed
• 1/2 cup fat-free Greek Yogurt
• 2 tbsp finely chopped dill pickles
• 2 tbsp finely chopped fresh dill

Directions:

1. Preheat oven to 425°F. Spray baking sheet with oil. Pour flour into small dish. Whisk eggs in pie plate. Stir cornflakes with tbsp dill and salt in a third dish. 
2. Pat cod dry. Cut into long sticks. Dip each piece first into flour, then in eggs, and then in cornflake mixture. Lay on baking sheet. Lightly spray tops with oil. 
3. Bake in centre of oven until golden brown, flipping halfway through, about 10 minutes. 
4. Stir yogurt with pickles and remaining dill in a small bowl. Serve alongside fish fingers.