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Dinner: Baked Whitefish with Tarragon over Spinach
Purist cooking
Prep Time: 3 mins
Cook Time: 30 mins
Total Time: 33 mins
This recipe includes superfoods such as:
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Get it now →Ingredients
2 tbsp balsamic vinegar
2 wedges or slices lemon
3 cups baby spinach
3 tbsps parmesan
1 dash black pepper
2 tbsps leaves tarragon
30 pea pods snow or sugar snap peas
12 oz whitefish
Instructions
1. Pre-heat oven to 375 °F (190 °C).
2. Place fillets in lined baking dish , skin side down (foil optional).
3. Cover fillet with fresh tarragon leaves. Squeeze juice from lemon over fillet. Lightly dust with fresh ground black peppercorn.
4. Make a foil 'tent' over the fillet and bake for 30 minutes at 375 °F.
5. Toss together the baby spinach, snow peas, balsamic vinegar and parmesan cheese. Place portions on to serving dishes.
6. To easily remove the fish from the skin, use a large serving spoon to scoop the fish off the skin and on to your pre-portioned salad. Serve immediately.
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Get it now →Nutrition Facts
Serving Size: 3
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 213 kcal | ||
| Fat 8.35 g | ||
| Carbohydrate 8.25 g | ||
| Protein 25.7 g | ||
| Iron 41 mg | ||
| Calcium 44 mg | ||
| Cholesterol 72 mg | ||
| Monounsaturated Fat 2.7 g | ||
| Polyunsaturated Fat 2.62 g | ||
| Saturated Fat 1.95 g | ||
| Sodium 160 mg | ||
| Sugar 4.98 g | ||
| Potassium 477 mg | ||
| Vitamin A 222 mcg | ||
| Vitamin C 164 mg | ||
| Fiber 1.8 g | ||
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