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