greek

Baked Fish with Tomato Olive Crumb Topping

Name: Baked Fish with Tomato Olive Crumb Topping
Yield: 1 serving
Cuisine: greek
Ingredients: 220 g white fish fillet (haddock or pollock); 18 g olive oil; 35 g breadcrumbs; 180 g tomato, finely chopped; 35 g kalamata olives, chopped; 6 g garlic, minced; 2 g lemon zest; 15 g lemon juice; 10 g fresh parsley, chopped; 2 g dried oregano; 0.5 g black pepper; 0.8 g sea salt

This baked dish pairs white fish fillet with tomato, finely chopped, kalamata olives, chopped and breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly High protein Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

39 g Carbohydrates

30 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g white fish fillet (haddock or pollock) 220 kcal
18g olive oil 159 kcal
35g breadcrumbs 138 kcal
180g tomato, finely chopped 32 kcal
35g kalamata olives, chopped 51 kcal
6g garlic, minced 9 kcal
1 tsp (2g) lemon zest 1 kcal
15g lemon juice 5 kcal
10g fresh parsley, chopped 4 kcal
1 tsp (2g) dried oregano 6 kcal
0.25 tsp (1g) black pepper 1 kcal
0.4 tsp (1g) sea salt 0 kcal

Cooking instructions

olive oil
Heat oven to 425 F (220 C). Lightly oil a small baking dish.
white fish fillet (haddock or pollock)dried oreganoblack peppersea salt
Place fish in the dish and season with salt, pepper, and oregano.
olive oilbreadcrumbstomatogarliclemon zest
Mix breadcrumbs, chopped tomatoes, olives, garlic, lemon zest, and olive oil into a moist crumble.
white fish fillet (haddock or pollock)
Pile topping over the fish. Bake until fish flakes easily and topping is browned, 12 to 15 minutes (depending on thickness).
lemon juicefresh parsley
Finish with lemon juice and parsley before serving.