EatSmarter exclusive recipe

Baked Fishwith Spinach and Tarragon

Baked Fish - Baked Fish - Lemon and herbs refine this easy fish recipe
480 kcal
Baked Fish - Lemon and herbs refine this easy fish recipe

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Difficulty:easy
Preparation:30 min
Ready in:40 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories480 kcal(24%)
Protein41 g(82%)
Fat11 g(14%)
Carbohydrates50 g(19%)
Added Sugar1 g(1%)
Roughage10 g(33%)

Recipe Development: EAT SMARTER

Ingredients

For servings

11 ouncesCherry tomatoes
5 ouncesbaby Spinach
1Lemon
1 bunchTarragon
4Plaice fillet (about 140 grams; without skin)
Salt
Pepper
1 ¼ cupsFish stock
3 tablespoonsHeavy cream
1 pinchSugar
2 tablespoonsCanola oil
11 ouncespar-boiled Wheat grains

Kitchen Utensils

1 Tablespoon, 1 Measuring cups, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Salad spinner, 1 Small bowl, 1 Casserole dish, 1 Wooden spoon, 1 Pot, 1 Sieve, 1 Paper towel

Directions

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1 Rinse cherry tomatoes, wipe dry and halve. Rinse spinach and spin dry.
2 Rinse lemon in hot water, wipe dry and cut into thin slices.
3 Rinse tarragon, shake dry, pluck leaves and chop coarsely.
4 Rinse fish fillets, pat dry, cut into pieces (about 5 cm) (approximately 2 inches) and season with salt and pepper.
5 Mix together the spinach, tomatoes, fish stock, heavy cream and tarragon in a baking dish and season with salt, pepper and a pinch of sugar.
6 Distribute pieces of fish and lemon slices on top and sprinkle with the oil. Bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 15-20 minutes.
7 Meanwhile, cook wheat grains in plenty of boiling salted water according to package instructions. Drain in a sieve and serve with the baked fish.
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