Curried Fish Fillets & Tomato Spinach Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 304 |
| pro | 35 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 0 |
| fibre | 0 g |
| chol | 105 mg |
| sodium | 260 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 24 |
| vit A | 3 |
| vit C | 8 |
| folate | 7 |
Opt for a tasty Tomato Spinach Salad and colourful Confetti Rice (see recipes below) to keep this meal lean.
Ingredients
- 4 trout fillets or salmon fillets, (1-1/2 lb/750 g)
- 1/4 cup mayonnaise
- 1/2 tsp cracked pepper
- 1/2 tsp mild curry paste or mild curry powder
- 1/4 tsp salt
- 1 Tomato Spinach Salad Recipe
Preparation
Arrange fish on foil-lined rimmed baking sheet. Combine mayonnaise, pepper, curry paste and salt ; spread over top of fish.
Bake in 450°F (230°C) oven for 7 to 10 minutes or until fish is opaque and flakes easily when tested with fork.
Additional information :
Serve with: Tomato Spinach Salad
Confetti Rice
In saucepan, bring 2-2/3 cups (650 mL) water to boil; stir in 1-1/3 cups (325 mL) long-grain rice, 1 carrot, diced, and 1/4 tsp (1 mL) salt. Cover and cook over low heat for 20 minutes or until rice is tender. Sprinkle with chopped fresh herbs. Makes 4 servings.
- Keywords : Dinner; Main Course; Bake; Easter; Mother's Day; Salmon; Curry;
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