Pan-Fried Fillets with Tomato Vinaigrette Pan-Fried Fillets with Tomato Vinaigrette

Author: Canadian Living

Here's a charming, easy way to dish up dinner. The tomato dressing accents both the greens and the fish for a light meal. Serve with focaccia or crusty rolls.

  • Portion size 4 servings




In large greased nonstick skillet, cook fillets over medium-high heat, turning once, for about 8 minutes or until fish is opaque and flakes easily when tested with fork.

Vinaigrette: Meanwhile, in bowl whisk together tomato juice, oil, vinegar, mustard, sugar, salt and pepper; stir in basil. Arrange salad greens on platter or individual plates; top with fish. Drizzle with vinaigrette.

Nutritional facts <b>Per serving:</b> about

  • Sodium 382 mg
  • Protein 23 g
  • Calories 241.0
  • Total fat 15 g
  • Cholesterol 49 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g


  • Iron 15.0
  • Folate 66.0
  • Calcium 7.0
  • Vitamin A 33.0
  • Vitamin C 35.0
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Pan-Fried Fillets with Tomato Vinaigrette