Try this Baked fish with spinach and tomatoes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400-degrees
check the fish over to remove any bones. divide into 2 equal portions
Lay out two sheets of foil, and 2 sheets of parchment paper on top
pile a large handful of baby spinach leaves in the middle of eeach
lay one fish fillet on top of each spinach bed
season generously with salt and pepper,
lay a few slices of onion over the top of each filettt.
scatter cherry tomatoes over each. and lay two sprigs of thyme over the top.
give each packet a squeeze of lemon and a driizzle of olive oil (or pat of butter)
fold the sides of the foil inwards around the fish... then fold in the top and bottom of the foil and pinch them closed. set side by side on a baking sheet and bake for 18-22 minutes.
open packets and let cool.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 319 | ||
Calories from Fat: 121 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 136.1mg | 42 % | |
Sodium 117.4mg | 4 % | |
Potassium 799.1mg | 21 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 3.2g | ||
Protein 44g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 319
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