Monday April 5th

Workout: Great Sweat Workout

Repeat 2-3 times

  • 15 Mountain Climbers
  • 15 Squat Jumps
  • 45sec Plank
  • 10 Burpees
  • 45 Sec Jumping Jacks
  • 15 Pushups
  • 25 Sumo Squats
  • 45 Sec Butt kicks
  • 45 sec Plank
  • 15 Mountain Climbers
  • 25 Squat Jumps
  • 15 Pushups
  • 30 Jumping Jacks
  • 10 Burpees

Meal: Roast Fish with Curry Butter

Ingredients:

1 fennel bulb, sliced

1 large red onion, cut through root end into 8 wedges

1 lb. baby Yukon Gold potatoes, halved if large

3 Tbsp. extra-virgin olive oil

Kosher salt

4 Tbsp. unsalted butter

2 garlic cloves, crushed

1 1/2″ piece ginger, peeled, finely chopped

1 tsp. curry powder

1 1/4lb. piece cod, hake, haddock, or pollock

Mint (for serving)

 

Preparation

Step 1

Preheat oven to 425°. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35–40 minutes.

Step 2

Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.

Step 3

Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350° and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.

Step 4

Serve vegetables and fish with mint scattered over.