Mediterranean Baked Fish With A Spinach & Cannelini Bean Salad
Mediterranean Baked Fish With A Spinach & Cannelini Bean Salad
A healthy, quick and oh so delicious meal! You can prep the salad while the fish is cooking and you will have a dinner on the table in 20 minutes!
Ingredients
- 1 cup cherry tomatoes halved
- 2 tablespoons black olives pitted, chopped
- 2 tablespoons jarred red pepper strips
- 1/4 cup basil leaves roughly chopped
- pinch cracked black pepper
- 2 tablespoons extra virgin olive oil
- 350–400 g snapper fillet basa, barramundi or cod also work
Dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- sea salt & cracked black pepper
Salad
- 2 cups baby spinach
- 1/2 cup canned cannellini beans drained
- 1/4 cup jarred red pepper strips
- 1/4 red onion finely sliced
- 1/4 cup goat's cheese crumbled
- 1 tablespoon pine nuts toasted
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- In a small bowl, mix the cherry tomatoes, black olives, red pepper strips, basil, pepper and 1 tablespoon of the olive oil. Mix well.
- Pour the remaining tablespoon of olive oil into a small baking dish, add the snapper fillet and top with the cherry tomato mix. Bake for 15 minutes (or slightly longer if your fish is thicker).
- For the dressing: Combine all the ingredients in a small bowl. Season well and set aside.
- Place the spinach, cannellini beans, red pepper strips, onion, goat’s cheese and pine nuts in a large bowl. Toss gently. Pour over the dressing and toss again. Serve the baked fish alongside the salad.
Nutrition
Calories: 571kcalCarbohydrates: 19gProtein: 47gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 78mgSodium: 377mgPotassium: 1340mgFiber: 4gSugar: 6gVitamin A: 3847IUVitamin C: 30mgCalcium: 181mgIron: 4mg
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