Name: Baked White Fish with Garden Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1 tbsp Olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cups Mixed baby greens; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 0.25 whole Avocado; 1 tsp Dijon mustard

Nutrition

Per serving

428 calories

Protein: 44g; 41% of calories
Carbs: 14g; 13% of calories
Fat: 22g; 46% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.
In a small bowl, whisk together 0.5 tbsp of olive oil, 0.5 tbsp of lemon juice, dried oregano, sea salt, and black pepper.
Brush the herb mixture evenly over the top of the fish fillet.
Bake the fish for 12 to 15 minutes, or until the flesh is opaque and flakes easily with a fork.
While the fish is baking, slice the cucumber and halve the cherry tomatoes.
In a large salad bowl, whisk together the remaining 0.5 tbsp of olive oil, 0.5 tbsp of lemon juice, and the Dijon mustard to create the dressing.
Add the mixed baby greens, cucumber, cherry tomatoes, and sliced avocado to the bowl and toss gently to coat.
Plate the fresh garden salad and top it with the warm baked fish to serve.

Nutrition

Ingredients

Instructions

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