ukrainian

Oven Baked River Fish with Tomato Garlic Bean Salad

Name: Oven Baked River Fish with Tomato Garlic Bean Salad
Yield: 1 serving
Cuisine: ukrainian
Ingredients: 220 g river fish fillet (carp or bream); 170 g cooked white beans, drained; 220 g tomato; 18 g sunflower oil; 8 g garlic; 10 g parsley; 12 g apple cider vinegar; 2 g salt; 1 g black pepper

This baked dish pairs river fish fillet with cooked white beans, drained, tomato and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High protein Pescatarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

64 g Protein

55 g Carbohydrates

24 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g river fish fillet (carp or bream) 220 kcal
170g cooked white beans, drained 236 kcal
220g tomato 40 kcal
18g sunflower oil 159 kcal
8g garlic 12 kcal
10g parsley 4 kcal
12g apple cider vinegar 2 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

river fish fillet (carp or bream)sunflower oilgarlicsaltblack pepper
Heat oven to 425 F. Pat fish dry, rub with salt, pepper, and half the garlic; drizzle with sunflower oil.
river fish fillet (carp or bream)
Bake fish on a lined tray 12-15 minutes until flaky.
cooked white beanstomatogarlicparsleyapple cider vinegarsalt
Meanwhile, toss cooked white beans with chopped tomatoes, parsley, remaining garlic, vinegar, and a pinch of salt.
cooked white beans
Let the bean salad sit 5 minutes to marinate.
river fish fillet (carp or bream)cooked white beanstomato
Plate fish with the tomato bean salad and spoon any juices over.