Serves 4
Total time: 40 minutes
Ingredients:
4 (5 oz) fish fillets
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 lemons, sliced
6 cups spinach
2 tablespoons fresh dill (or 1 tablespoon dried)
2 tablespoons fresh parsley (or 1 tablespoon dried)
2 tablespoons butter, unsalted
2 cups cooked couscous
Directions:
1. Preheat oven to 375. Sprinkle fillets with salt and pepper
2. Cut parchment paper into 4 (13 x 9 inch) rectangles. Place 1.5 cups spinach in center of parchment paper rectangles. Top with 3 lemon slices, then a fish fillet in each of the rectangles.
3. Top each fillet with 1⁄2 tablespoon butter. Fold 1 side of parchment paper over fillets; tuck excess under fillets, pressing folds to form a crease.
4. Bake in preheated oven for 20-25 minutes or until fish flakes with a fork.
5. While baking, prepare couscous following package instructions – optional: leave out seasoning to reduce sodium.
6. Serve each fillet over 1⁄2 cup cooked couscous.
Nutrition information per serving:
Calories: 300; Protein: 26 g; Carbohydrate: 32 g; Fat: 7 g; Fiber: 3 g; Sodium: 401 mg
Adapted from myrecipes.com
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