Schedule a Visit 855-965-2212

Nutritional Tips Nutritional Recipes Ask Our Nutritionist COA Nutritionist
Selecting Childcare Mind & Body Matters Safety & Security How We Do It Always Close By FAQ Testimonials Our Tuition Engagement/Partnering Military Resources
Just Read Nutrition Fitness Infant Toddler Preschool Pre-K Kingdergarten Grades 1-5 School Age Summer Camp Enrichment Programs Designated Learning Areas Assessments
Infant Toddler Preschool Kindergarten Summer Camp School Age Playground Link Parent Reflections Be The Best
Enroll Online Mind & Body Matters Star Curriculum Just Read Program Nutrition Program Fitness Program Apple A Day Blog Meet Bentley Bentley in Action Bentley Gallery Bentley Games Bentley Books Traveling Bentley Monthly Menu School Events Newsletter Parent Referal Childcare Tax Credit Emergency Alerts
logo

Contact Us Today: (855) 965-2212

855 965 2212

Nutritional Recipes

Fish Fingers With Avocado Dip

Written by COA Nutrition Team On July 19, 2017

Fish fingers are a great way to get kids to eat fish. The crispy coating is a notorious kid’s favorite and the avocado dip is creamy with a hint of lemon that compliments the fish perfectly!

INGREDIENTS:

Fish Fingers:

  • 1½ pounds white fish fillets
  • 1½ cups bread crumbs
  • 2 tablespoons chopped parsley
  • zest of 1 lemon
  • ⅓ cup all-purpose flour
  • 3 large eggs, whisked

Avocado Dip:

  • 2 avocados
  • 1 cup plain Greek yogurt
  • ¼ cup lime juice
  • ¼ cup olive oil
  • ¼ cup cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper

INSTRUCTIONS:

  1. Preheat oven to 400˚F (200˚C).
  2. Cut white fish fillets into 3×4-inch long strips. Set aside.
  3. In a small bowl, combine breadcrumbs, parsley, and lemon zest.
  4. Place the flour and eggs in two separate bowls.
  5. Coat each fish strip with the flour, then eggs, and then breadcrumbs.
  6. Transfer strips to baking sheet and bake for 15 minutes, flipping halfway and until golden brown.
  7. Serve them warm, or if you desire to freeze them, let them cool completely before you pop them in the freezer for up to 3 months.
  8. While the fish is cooking, combine the avocados, yogurt, lime juice, olive oil, cilantro, salt, and pepper in a food processor or blender and blend until smooth.
  9. Serve dip with baked fish fingers.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Use a “Waste Bowl”

It sounds like a silly idea to save time, but when there are lots of vegetables to prep, having a waste bowl by your side avoids extra trips to the garbage can and will save you time. If you recycle it’s even more helpful because you can select the garbage as you go, once you’re done cooking the organic garbage and the recyclable will be all separated!

Love This?


Get COA posts delivered to your inbox