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Baked Fish with Spinach and Salad

30 min Mediterranean Dinner High proteinLactose freeQuick & Easy
705
Calories
42g
Protein
28g
Fat
73g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Red onion - 30 g (0.3 whole)
  • Spinach - 30 g (1 cup)
  • Chia seeds - 5 g (0.5 tbsp)
  • Olive oil - 15 ml (1 tbsp)
  • Butter - 5 g (1 tsp)
  • Salt and pepper - 0.3 g (1 pinch)
  • Tomato - 50 g (0.5 whole)
  • Almond - 10 g
  • Nutmeg - 0.3 g (1 pinch)
  • Broccoli - 50 g
  • Mustard - 5 g (1 tsp)
  • Dill - 1 g (1 tsp)
  • Red cabbage - 100 g
  • Halibut fillet - 150 g
  • Pita - 110 g

How to make:

  1. For the salad: thinly slice the cabbage, fresh broccoli and onion and combine.Roughly chop the almonds and scatter over the vegetables along with the chia seeds
  2. Dress the salad with freshly squeezed lemon juice, salt and pepper
  3. For the halibut: add salt and pepper to the halibut fillet, sprinkle it with nutmeg and spread mustard on it
  4. Chop the spinach and sauté it with butter and a pinch of salt. Put the spinach on the middle of the cooked fillet
  5. Roll the fillet up and tie it down with a thick string to keep the roll together
  6. Bake in the oven at 392°F for 20 minutes, before serving remove the string. Serve the halibut with the salad and pita bread
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