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Whole fish with a side salad

average rating is 3 out of 5, based on 150 votes

Indulge in a delightful culinary adventure with our Whole Fish with a Side Salad recipe. Succulent, tender fish infused with zesty lemon and garlic flavors, complemented by a refreshing medley of mixed greens, crisp cucumber, vibrant bell pepper, and tangy balsamic dressing. This dish promises a satisfying and healthy dining experience that will leave you craving for more.

Serving Suggestions/Tips:

Pair this exquisite dish with a side of roasted potatoes or steamed rice for a complete meal.

Garnish the fish with fresh herbs like dill or parsley to enhance the presentation and flavor.

Serve with a wedge of lemon on the side for an extra burst of citrusy goodness.

Enjoy this dish with a glass of chilled white wine or a refreshing lemonade to complement the flavors.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Lunch Main Course Dinner Main-Meal Fish Seafood Medium gluten-free dairy-free low-carb high-protein healthy Mediterranean pescatarian clean eating low-calorie omega-3 fatty acids vitamin C vitamin A antioxidant-rich heart-healthy diabetic-friendly weight loss paleo-friendly whole foods nutrient-dense anti-inflammatory gut-friendly fiber-rich diabetic-friendly low-sodium keto-friendly nut-free soy-free grain-free balanced diet

Ingredients

1 whole fish (about 1-2 lbs.), gutted and scaled
1 lemon, sliced
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
4 cups mixed salad greens
1 cucumber, sliced
1 bell pepper, sliced
1/4 red onion, sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil

Directions

Preheat the oven to 400°F (200°C).
Rinse the whole fish under cold water and pat it dry with paper towels. Make several diagonal cuts on both sides of the fish, about 1 inch apart.
Stuff the cavity of the fish with lemon slices and minced garlic.
Rub the outside of the fish with olive oil, then season it generously with salt and pepper.
Place the fish on a baking sheet lined with aluminum foil or parchment paper.
Bake the fish in the preheated oven for about 20-25 minutes, or until the flesh is opaque and easily flakes with a fork. Cooking time may vary depending on the size and thickness of the fish, so keep an eye on it.
While the fish is baking, prepare the side salad. Combine the mixed salad greens, cucumber slices, bell pepper slices, and red onion slices in a large bowl.
In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing for the salad.
Drizzle the dressing over the salad and toss gently to coat the vegetables evenly.
Once the fish is cooked, remove it from the oven and let it rest for a few minutes.
Serve the whole fish on a plate with a generous portion of the side salad.
Enjoy your delicious whole fish with a refreshing side salad!