Greek · Dinner
Grilled Whole Fish (GLP-1)
A whole small white fish is butterflied and grilled over high heat with lemon, oregano and olive oil, then finished with fresh herbs and lemon juice, served alongside a warm white bean and spinach salad with cherry tomatoes.
$7
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
338Calories
38.4gProtein
10.8gFat
21.6gCarbs
3.1gSugar
7.2gFiber
410mgSodium
66mgChol
1.9gSat Fat
1120mgPotassium
145mgCalcium
4.1mgIron
1.6mcgVitamin B12
28mgVitamin C
gluten-free
pescatarian
protein-rich
low-calorie
low-cholesterol
high-fiber
low-carb
glp-1
Instructions
1
Prep
Pat the fish fillet dry. Rub both sides with olive oil, garlic, oregano-dried, salt and pepper. Let sit 5 minutes.
2
Grill
Heat a grill pan to medium-high. Lay fish flesh-side down and grill 3 to 4 minutes until char lines form. Flip and grill 3 to 4 minutes until crisp.
3
Simmer
Warm olive oil in a skillet over medium heat. Add cannellini beans and cherry tomatoes; simmer 3 minutes until tomatoes soften. Stir in spinach and cook 1 minute until wilted.
4
Plate
Spoon the bean mixture onto a plate. Lay the grilled fish alongside. Scatter with parsley and squeeze lemon over top. Serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.6 oz270g white fish fillet, butterflied
- 2 tsp2 tsp olive oil
- 11 lemon
- 2 clove2 clove garlic
- 1 tsp1 tsp oregano-dried
- 2/3 cup120g cannellini beans
- 22 small handful (60g) baby spinach
- 4 tbsp60g cherry tomatoes
- 2 tsp2 tsp red wine vinegar
- a pinch of salt
- a pinch of black pepper
- 2 tsp2 tsp parsley
