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Ingredientes
- 4 firm white fish fillets, such as ling or snapper, or 8 small fish fillets (see tip)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- steamed spinach, lemon wedges, to serve
- Lemon and parsley topping: (optional)
- ½ cup finely chopped parsley
- 1 garlic clove, chopped
- 2 teaspoons grated lemon rind
Direcciones
- Preheat grill to very hot. Brush grill tray and fish with oil. Season fish, place on prepared tray and cook for 5 minutes under grill, about 10cm from heat, basting with lemon juice, without turning, until fish flakes easily.
- Meanwhile, to make lemon and parsley topping, mix parsley, garlic and lemon rind together.
- Pile steamed spinach onto serving plates and place fish on top. Sprinkle over lemon and parsley topping and serve with lemon wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 370g | |
| Calories 213 | |
| Calories from Fat 131 | 62% |
| Total Fat 14.89g | 19% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 212mg | 9% |
| Potassium 1645mg | 47% |
| Total Carbs 19.24g | 5% |
| Dietary Fiber 8.6g | 29% |
| Sugars 3.37g | 2% |
| Protein 8.81g | 14% |
