Gwyneth Paltrow recently released her second cookbook “It’s All Good” on April 2, 2013. This low-carbohydrate and gluten-free cookbook was inspired after finding out she is vitamin D deficient and anemic.
There are 185 recipes that are free of wheat, dairy, eggs, soy, sugar, coffee, alcohol, shellfish, meat and processed foods. Recipes include Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers, Huevos Rancheros, and Japanese Chicken Meatballs.
The recipe below is a sneak-peak into “It’s All Good”.
Italian-Style Fish Fingers
- 1 cup gluten-free plain bread crumbs (purchased or made from well-toasted gluten-free bread blended in a powerful blender with salt, pepper, oregano, and some Old Bay Seasoning)
- 1½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 cup soy milk or rice milk
- 4 flounder, fluke, or sole fillets (or substitute skinless fillets of any flat, mild white fish), cut into fingers
- Olive oil spray
- Lemon wedges for serving
- Preheat the oven to 450ºF and set on convection, if available. Line a baking sheet with parchment paper and set it aside.
- Whisk together the bread crumbs, oregano, garlic, and salt. Coat the fish fingers with the soy or rice milk, then dredge them in the bread crumb mixture, tapping off any excess. Lay the fish fingers on the prepared baking sheet. Spray lightly with olive oil spray, turn fish fingers, and lightly spray the other side. Bake for 8 minutes, then turn your oven to broil and broil for 1 or 2 minutes, just to get the fish fingers nice and brown (if you don’t have a broiler, just bake them for 10 minutes total). Serve immediately with plenty of lemon.