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Fish with tomatoey beans
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One-Pan Fish with Tomatoey Beans

A fresh tasty take on white fish - perfect for any weekday meal
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Fish
Servings: 2 bariatric serves
Calories: 297kcal

Ingredients

  • 2 small white fish fillets (~100g each)
  • 1 tbsp olive oil
  • .5 small brown onion thinly sliced
  • 1 clove garlic crushed
  • 1 tablespoon pine nuts
  • 125 g small cherry tomatoes halved
  • 200 g can cannellini beans rinsed, drained
  • 2 handfuls baby spinach
  • 1 tbsp fresh lemon juice to serve
  • 1 tb sauce of your choice such as light mayo, tartare sauce or Greek yoghurt

Instructions

  • Heat half of the oil in a large non-stick frying pan over medium-high heat. Season the fish with salt and pepper then cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm.
  • Add the remaining oil to the pan. Cook the onion and garlic for 1-2 minutes or until softened. Add the pine nuts, and cook for 1 minute or until lightly toasted. Add the cherry tomatoes, beans and baby spinach until tomatoes just begin to collapse and baby spinach is wilted. Add the lemon juice and season.
  • Return the fish to the pan and warm through. Divide among serving plates. Serve with cracked pepper and extra lemon wedges.

Notes

  • You can serve any leftover tomatoey beans with a tin of tuna the next day for lunch
  • If you’re feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need. 
 
Recipe adapted to be bariatric friendly from Taste

Nutrition

Calories: 297kcal | Carbohydrates: 23g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 299mg | Potassium: 676mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3119IU | Vitamin C: 28mg | Calcium: 113mg | Iron: 4mg