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colombian

Baked Fish with Refried Beans and Roasted Sweet Plantain

This roasted dish pairs white fish fillet, skinless with cooked pinto beans, ripe plantain, sliced and lime juice, freshly squeezed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Heart friendly Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
87 g Carbohydrates
17 g Fat
16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 136g white fish fillet (cod or snapper), skinless 136 kcal
  • 157g cooked pinto beans (drained if canned) 199 kcal
  • 143g ripe plantain, sliced 207 kcal
  • 11g extra virgin olive oil 97 kcal
  • 14g lime juice, freshly squeezed 4 kcal
  • 1g ground cumin 3 kcal
  • 6g cilantro, chopped 2 kcal
  • 1g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. ripe plantainextra virgin olive oilsalt
    Heat oven to 425 F (220 C). Toss plantain slices with half the olive oil and a pinch of salt; roast 15 minutes, flipping once.
  2. white fish fillet (cod or snapper)lime juicesaltblack pepper
    Season fish with salt, pepper, and half the lime juice. Add to the tray and bake until flaky, 8-10 minutes depending on thickness.
  3. cooked pinto beans (drained if canned)extra virgin olive oilground cumin
    Warm beans in a small saucepan. Mash with the remaining olive oil and cumin until thick and spoonable; adjust with a splash of water if needed.
  4. white fish fillet (cod or snapper)cooked pinto beans (drained if canned)ripe plantainlime juicecilantro
    Serve fish with refried beans and roasted plantain; finish with remaining lime juice and chopped cilantro.

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