Baked Whitefish with Tarragon over Spinach
12 oz whitefish
2 tbsps leaves tarragon
2 <span class="measurestring" title="wedge or slice (1/8 of one 2-1/8" dia lemon)">wedges or slices</span> lemon
3 cups baby spinach
30 pea pods snow or sugar snap peas
3 tbsps parmesan
1 dash black pepper
2 tbsp balsamic vinegar
Pre-heat oven to 375 °F (190 °C).
Place fillets in lined baking dish , skin side down (foil optional).
Cover fillet with fresh tarragon leaves. Squeeze juice from lemon over fillet. Lightly dust with fresh ground black peppercorn.
Make a foil 'tent' over the fillet and bake for 30 minutes at 375 °F.
Toss together the baby spinach, snow peas, balsamic vinegar and parmesan cheese. Place portions on to serving dishes.
To easily remove the fish from the skin, use a large serving spoon to scoop the fish off the skin and on to your pre-portioned salad. Serve immediately.
in 1 serving of Baked Whitefish with Tarragon over Spinach.
, 16% carbs, 49% protein.
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