Lemon Fish With Sauteed Beans and Tomatoes

"From Superfoods magazine July 2007 issue. Any white fish fillet can be used-they suggested hake. Recipe is gluten-free. The recipe stated, low-fat, low gi and diabetic friendly"
 
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Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Place the fish fillets in a shallow ceramic or pyrex dish.
  • Place lemon rind, 2 tablespoons lemon juice and one teaspoon of oil in a small jug. Whisk to combine.
  • Pour the lemon mix over the fish fillets and turn to coat. Cover and set aside for 10 minutes.
  • Preheat grill/broiler on medium heat. Line the grill tray with foil and grill the fish fillets on the grill tray for 4-5 minutes, or until just cooked through.
  • Meanwhile, heat the olive oil in a large non-stick skillet or frypan.
  • Add the beans to the pan, toss often, cook roughly 3 minutes until bright green. Add the tomatoes and garlic and cook a further 1 to 2 minutes or until the tomatoes begin to soften.
  • Add spinach and vinegar to the beans and tomatoes. Toss until the spinach just starts to wilt.
  • To serve, divide bean mix onto 4 serving plates and top each with a fish fillet. Season with cracked black pepper and serve with a wedge of lemon on the side.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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