Friday, Jan. 15, 2021
Workout: Great Sweat Workout
Repeat 2-3 times
- 15 Mountain Climbers
- 15 Squat Jumps
- 45 Sec Plank
- 10 Burpees
- 45 Sec Jumping Jacks
- 15 Pushups
- 25 Sumo Squats
- 45 Sec Butt kciks
- 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.