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Pesto Baked Fish with Greens
Pair this Pesto Baked Fish with Greens with a side of roasted vegetables or a crisp green salad for a well-rounded, satisfying meal. Cauliflower rice or quinoa can also be great low-carb options to complement the dish.
4 white fish fillets (such as cod or tilapia)
2 cups fresh spinach, chopped
1 cup cherry tomatoes, halved
1/2 cup pesto sauce (homemade or store-bought, look for low-carb options)
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Lemon wedges for serving
Preheat the oven to 400°F (200°C).
In a mixing bowl, combine chopped spinach, halved cherry tomatoes, minced garlic, and olive oil. Season with salt and pepper.
Lay the fish fillets on a baking sheet lined with parchment paper.
Spread pesto sauce evenly over each fillet.
Top the pesto-covered fish with the spinach and tomato mixture.
Bake in the preheated oven for 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
Serve with lemon wedges for a burst of freshness.
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