Baked Whitefish with Tarragon over Spinach
Prep Time: 3 mins
Cook Time: 30 mins
Meal Types:
Main Dishes
Lunch
Rating:
fatsecret members overall average rating
|
Baked Whitefish with Tarragon over Spinach
Purist cooking
Ingredients
Directions
- Pre-heat oven to 375 °F (190 °C).
- Place fillets in lined baking dish , skin side down (foil optional).
- Cover fillet with fresh tarragon leaves. Squeeze juice from lemon over fillet. Lightly dust with fresh ground black peppercorn.
- Make a foil 'tent' over the fillet and bake for 30 minutes at 375 °F.
- Toss together the baby spinach, snow peas, balsamic vinegar and parmesan cheese. Place portions on to serving dishes.
- 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.
190 members have added this recipe to their cookbook.
|
|
|
|
|
Review This Recipe
Sign in to review this recipe
|
|
|
Other Related Links
Kitchen
Related Recipe Collections
200-300 Calorie Recipes
Fish Main Dish Recipes
Lunch Recipes
Fish Recipes
Other Related Recipes
A famous dish in Latin America using fresh fish.
|
Homemade dish for lunch or dinner.
|
A simple dish without any carbs.
|
Yummy dish using 4 ingredients.
|
Delicious, low-sugar dish for dinner.
|
Tasty dish for any time of the day.
|
|
Share Your Recipes!
Nutrition summary:
|
|
There are 213 calories in 1 serving of Baked Whitefish with Tarragon over Spinach. |
|
Calorie break-down: 36% fat, 16% carbs, 49% protein. |
|
Nutrition Facts
Amount Per Serving
Calories
213
% Daily Values*
Total Fat
8.35g
11%
Saturated Fat
1.949g
10%
Trans Fat
-
Polyunsaturated Fat
2.623g
Monounsaturated Fat
2.697g
Cholesterol
72mg
24%
Sodium
160mg
7%
Total Carbohydrate
8.25g
3%
Dietary Fiber
1.8g
6%
Sugars
4.98g
Protein
25.7g
Vitamin D
-
Calcium
144mg
11%
Iron
2.41mg
13%
Potassium
477mg
10%
Vitamin A
208mcg
23%
Vitamin C
31.9mg
35%
11%
|
of RDI*
(213 calories)
|
|
Calorie Breakdown:
Carbohydrate (15%)
Fat (36%)
Protein (49%)
|
|
* Based on a RDI of 2000 calories
|