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

1. 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. 

2. 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. 

3. 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 fillet

Calories: 419.6 kcal

Carbs: 27.6 g

Cholesterol: 85.8 mg

Fat: 15.7 g

Fiber: 3.9 g

Phosphorus: 513.2 mg

Potassium: 977.9 mg

Protein: 43.2 g

Sat Fat: 2.7 g

Sodium: 583.4 mg