Baked Whitefish with Tarragon over Spinach

Ingredients

• 2 wedges or slices lemonNutrition
• 2 tbsp balsamic vinegarNutrition
• 3 tbsps parmesanNutrition
• 1 dash black pepperNutrition
• 2 tbsps leaves tarragonNutrition
• 3 cups baby spinachNutrition
• 30 pea pods snow or sugar snap peasNutrition
• 12 oz whitefishNutrition

Directions

1. 1Pre-heat oven to 375 °F (190 °C).
2. 2Place fillets in lined baking dish , skin side down (foil optional).
3. 3Cover fillet with fresh tarragon leaves. Squeeze juice from lemon over fillet. Lightly dust with fresh ground black peppercorn.
4. 4Make a foil 'tent' over the fillet and bake for 30 minutes at 375 °F.
5. 5Toss together the baby spinach, snow peas, balsamic vinegar and parmesan cheese. Place portions on to serving dishes.
6. 6To 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.

Nutrition per serving

Related recipes

• Baked Oats

  398 kcal per serving

• Baked Cod

  243 kcal per serving

• Baked Oatmeal

  363 kcal per serving

• Baked Tilapia

  165 kcal per serving

• Baked Salmon

  218 kcal per serving

• Baked Apples

  68 kcal per serving