Lemon Fish With Sauteed Beans and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Superfoods magazine July 2007 issue. Any white fish fillet can be used-they suggested hake. Recipe is gluten-free. The recipe stated, low-fat, low gi and diabetic friendly Ingredients:
4 (150 g) white fish fillets, hake suggested |
1 lemon, juiced and rind finely zested |
2 teaspoons olive oil |
250 g green beans, trimmed |
250 g cherry tomatoes, halved |
1 garlic clove, crushed |
150 g baby spinach leaves |
2 tablespoons red wine vinegar |
Directions:
1. Place the fish fillets in a shallow ceramic or pyrex dish.
2. Place lemon rind, 2 tablespoons lemon juice and one teaspoon of oil in a small jug. Whisk to combine.
3. Pour the lemon mix over the fish fillets and turn to coat. Cover and set aside for 10 minutes.
4. Preheat grill/broiler on medium heat. Line the grill tray with foil and grill the fish fillets on the grill tray for 4-5 minutes, or until just cooked through.
5. Meanwhile, heat the olive oil in a large non-stick skillet or frypan.
6. Add the beans to the pan, toss often, cook roughly 3 minutes until bright green. Add the tomatoes and garlic and cook a further 1 to 2 minutes or until the tomatoes begin to soften.
7. Add spinach and vinegar to the beans and tomatoes. Toss until the spinach just starts to wilt.
8. To serve, divide bean mix onto 4 serving plates and top each with a fish fillet. Season with cracked black pepper and serve with a wedge of lemon on the side.
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