Ingredients

  • 4 fish fillets (firm white skinless, 5.5 oz each)
  • 1/3 cup olive oil
  • 7 ounces baby spinach
  • 1/4 cup lemon juice
  • 2 ounces pitted black olives (halved)
  • 2 tablespoons fresh flat leaf parsley (chopped)
  • 2 teaspoons fresh dill (chopped)
  • potatoes (steamed, tossed in chopped parsley, to serve)
  • lemon wedges (to serve)

Directions

  1. Heat a large skillet over medium heat. Brush fish with oil and cook for 3-4 mins per side, or until cooked to your liking. Remove from heat, cover with foil and let rest for 5 mins.
  2. Add remaining oil and cook spinach and lemon juice for 1-2 mins, or until just wilted. Remove from heat. Toss with olives and herbs then transfer to serving plates along with potatoes. Top with fish. Serve with lemon wedges.
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NutritionView more

350Calories
Sodium8%DV180mg
Fat31%DV20g
Protein65%DV33g
Carbs4%DV11g
Fiber12%DV3g

PER SERVING *

Calories350Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat2.5g13%
Trans Fat
Cholesterol80mg27%
Sodium180mg8%
Potassium1040mg30%
Protein33g65%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber3g12%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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