Mediterranean Baked Fish with Chickpea Salad
A flavorful Mediterranean dish featuring baked fish fillets served with a vibrant chickpea and vegetable salad, perfect for a wholesome dinner.
30 min
Prep
30 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
40g carbs
18g fat
Ingredients
For 4 servings
- 4 white fish fillets
- 4 tablespoon olive oil
- 1 lemon
- 2 clove garlic
- 200 gram cherry tomatoes
- 1 red onion
- 1 cucumber
- 400 gram canned chickpeas
- 1 bunch parsley
- 100 gram baby spinach
- 1 red bell pepper
- 100 gram feta cheese
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Rinse the white fish fillets under cold water and pat dry with paper towels.
- 3
Slice the lemon in half and squeeze the juice over the fish fillets.
- 4
Mince the garlic cloves and rub them over the fish. Season with salt and black pepper.
- 5
Drizzle 2 tablespoons of olive oil over the fish and place them in a baking dish.
- 6
Bake in the preheated oven for 20-25 minutes until the fish flakes easily with a fork.
- 7
While the fish is baking, prepare the salad. Dice the cherry tomatoes, red onion, cucumber, and red bell pepper.
- 8
Rinse and drain the canned chickpeas.
- 9
In a large bowl, combine the cherry tomatoes, red onion, cucumber, red bell pepper, chickpeas, and baby spinach.
- 10
Chop the parsley and add to the salad.
- 11
Crumble the feta cheese over the salad.
- 12
Drizzle the remaining 2 tablespoons of olive oil over the salad and toss well to combine.
- 13
Season the salad with salt and black pepper to taste.
- 14
Once the fish is cooked, serve it alongside the chickpea salad.
Cook it this week.
NeatEat plans Mediterranean Baked Fish with Chickpea Salad — and the rest of your week — around your budget, groceries included.