Pistachio Crusted Fish
Ingredients
3/4 cup quinoa, uncooked
4 6-ounce pieces firm skinless white fish (such as cod or tilapia)
3/4 teaspoon salt
1/2 teaspoon pepper
4 Tablespoon plain Greek yogurt
1/4 cup whole-wheat panko
1/4 cup unsalted shelled pistachios (finely chopped)
2 Tablespoons olive oil
4 cups baby spinach
2 Tablespoons lemon juice
Directions
Cook quinoa per package directions. Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then brush 1 tablespoon plain Greek yogurt on each filet.
Mix whole-wheat panko and chopped pistachios with 1 tablespoon olive oil; sprinkle over fish, pressing gently to adhere. Bake on a nonstick foil-lined rimmed baking sheet at 375°F until opaque throughout, 12 to 15 minutes.
Fluff quinoa, then add baby spinach, lemon juice, 1 tablespoon oil, and 1/4 teaspoon each of salt and pepper; toss to combine and serve with fish.
Nutritional Information:
4 Servings
Serving Size: 1 filet and ½ cup cooked quinoa
Calories: 385
Total Fat: 13.5g
Saturated Fat: 2g
Sodium: 510 mg
Total Carbohydrate: 29g
Fiber: 5g
Protein: 36g