Little fishing hack

Ingredients

• 1 handful Fish Scales (cleaned and rinsed)
• 2 cups Water (room temperature)
• 2 fillets (6 oz each) Fish Fillet (skinless, boneless (e.g., cod))
• 1 clove Garlic (minced)
• 1/2 tsp Salt (to taste)
• 1/4 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for pan‑searing)
• 2 tbsp Avocado Ranch Dressing (store‑bought or homemade)
• 2 cups Mixed Salad Greens (washed and dried)
• 1 wedge Lemon Wedge (optional, for serving)

Instructions

1. Collect and Clean Scales

   Gather a handful of leftover fish scales, rinse them under cold water to remove any flesh, and pat dry.

   Time: PT5M

2. Start the Sprouting Process

   Place the clean scales in the container, cover with 2 cups of water, seal the lid, and store in a dark, room‑temperature spot for about two weeks. Change the water every 3‑4 days.

   Time: PT0M

3. Rinse Sprouted Scales

   After 13‑14 days, the scales will have tiny green shoots. Rinse them thoroughly and set aside.

   Time: PT2M

4. Season the Fish

   Pat the fish fillets dry, then rub each with minced garlic, salt, and black pepper.

   Time: PT3M

5. Heat the Pan

   Add olive oil to the non‑stick pan and heat over medium‑high heat until shimmering.

   Time: PT2M

   Temperature: medium‑high

6. Sear the Fish

   Place the fillets in the pan and cook 3‑4 minutes per side, or until the flesh turns opaque and flakes easily.

   Time: PT8M

   Temperature: medium‑high

7. Rest the Fish

   Transfer the cooked fillets to a plate and let rest for 2 minutes.

   Time: PT2M

8. Prepare the Salad Base

   In a salad bowl, combine mixed greens and drizzle with avocado ranch dressing; toss gently.

   Time: PT2M

9. Add Sprouts and Fish

   Scatter the rinsed fish‑scale sprouts over the greens, then place the seared fish fillets on top.

   Time: PT1M

10. Finish and Serve

    Squeeze a lemon wedge over the dish (if using) and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

8g

Fat

20g

Fiber

3g