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Lemon fish with sauteed beans and tomatoes
Lemon fish with sauteed beans and tomatoes
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Try a zesty lemon white fish with sauteed beans and tomatoes for a light and tasty Wednesday dinner.
Ingredients:
  • 4 (150g each) white fish fillets (such as hake), skin on
  • 1 lemon, rind finely grated, juiced
  • 9.20 gm olive oil
  • 250g green beans, trimmed
  • 250g cherry tomatoes, halved
  • 150g baby spinach leaves
  • 40.00 ml red wine vinegar
  • 8 slices wholegrain bread, to serve
Instructions:
  • In a shallow ceramic dish, arrange the fish. In a small jug, mix lemon rind, 2 tablespoons of lemon juice, and 1 teaspoon of oil. Season with pepper and whisk until combined. Pour the lemon mixture over the fish, ensuring it's well coated. Cover and let it marinate for 10 minutes.
  • Preheat the grill on medium heat and line a grill tray with foil. In a large non-stick frying pan over medium-high heat, add the remaining oil. Toss in the beans and cook for 2 to 3 minutes until they turn bright green. Add tomatoes and garlic, cooking for another 1 to 2 minutes until the tomatoes soften. Finally, add the spinach and vinegar, tossing until the spinach just starts to wilt.
  • Place the fish on the grill tray and cook for 4 to 5 minutes, adjusting as needed based on thickness, until perfectly cooked.
  • Distribute bean mixture on plates, place fish on top, season with cracked black pepper, and serve with bread.

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