Nutrition Facts
Serving Size
½ of recipe
Calories
237
Total Fat
11 g
Saturated Fat
3 g
Sodium
730 mg
Total Carbohydrate
11.5 g
Dietary Fiber
4 g
Protein
25 g
Ingredients and Preparation
Ingredients
Measures
Olive oil
1 tablespoon
Juice of 1 lime
White wine vinegar
1 tablespoon
Medium tomatoes, diced
2
Scallions, finely chopped
2
Fresh dill, finely chopped
1 tablespoon
Fresh parsley, finely chopped
1 tablespoon
Salt
¼ + ¼ teaspoon
Freshly ground pepper
Haddock fillet, cut in half
½ pound
Lemon-pepper
¼ teaspoon
Butter
¼ tablespoon
Fresh baby spinach
3 ounces
Directions
- Mix together olive oil, lime juice, and white wine vinegar in a small saucepan over medium-high heat. Bring to a boil, and then remove from heat and add in the tomatoes, scallions, dill, and parsley. Add ¼ teaspoon salt and pepper to taste.
- Sprinkle fish with the remaining ¼ teaspoon of salt and ¼ teaspoon of lemon-pepper.
- Heat butter in a nonstick skillet over medium heat, add fish and cook for about 2 minutes on each side. Transfer to a plate.
- Add the spinach to the skillet and stir it until just wilted. Divide spinach onto two plates. Top with the fish and the sauce.