Baked fish with spinach and olives

Baked fish with spinach and olives

This baked fish with spinach and olives recipe is very fast to make, you just have to find good fish. It’s not easy nowadays and most fish from the oceans and seas in contaminated with the heavy metals. Never choose Norwegian farmed salmon, as it is most contaminated food in the world. Try to research local area – there should be fish on sale from responsibly farmed sources.

So in this baked fish recipe spinach – olive sauce does it all! You can make it from a fish fillet or whole fish, fry, oven bake, grill or steam it. Serve with quinoa or brown rice with sun-dried tomatoes. Enjoy!

Love, Kristina

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Baked fish with spinach and olives

 

Ingredients

Serves 2

Fish, fillet or whole (I used responsibly farmed bighead carp fillet)

1 big handful of spinach

10 kalamata olives

Fresh herbs – parsley, basil, thyme

Half lemon

2 tablespoons non-GMO soy sauce

Black pepper

2 tablespoons olive oil

1-2 cloves garlic

 

Side (optional):

Half cup of brown rice or quinoa

5 halves sun-dried tomatoes

 

Preparation

 

If you are serving with rice or quinoa, start with cooking it, as brown rice takes up to 30 minutes. At the end, when the rice or quinoa is ready, put chopped sun-dried tomatoes and boil for the next 2-5 minutes. Tomatoes will become soft and your rice or quinoa will be painted in nice pink color.

Prepare the fish. Add lemon juice, few slices of lemon, salt, pepper, thyme, sliced garlic and spread it over the fish (if you are cooking whole fish – both sides and the inside). Leave for at least 10 minutes.

You can bake it in the oven (at 180ºC) for 20-25 minutes (whole fish may take longer), fry it in the pan (medium heat) for 3-4 minutes on each side steam or grill it.

Meanwhile, prepare the sauce. Chop the spinach, slice the olives (remove pits if needed), chop the herbs.

Put the pan on the low heat (we don’t want to fry, just to heat up the ingredients), add spinach, olives, herbs, oil, soy, black pepper, and mix. Heat the spinach until wilted.

Serve hot. Enjoy!

 

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