Here is a great recipe I came across last week in Rachael Ray’s magazine. Not that I’m a huge fan of Rachael in particular, but this recipe is delicious and you can cut back on the olive oil, leave out the salt, and opt for a veggie instead of bread if you are trying to lose weight. As a matter of fact, check out my 10 Simple Steps to Losing Weight Guide, if that’s your goal. I think this is the best fish recipe I have ever made in my entire life, and although it calls for sea bass, I used fresh cod. I think it would be delicious with any white fish. So here it is:
Makes 4 servings:
3 Tbsp extra-virgin olive oil
4 scallion, chopped into 1/2″ pieces, I used the whole bundle
1 lemon, cut into 8 slices
Four 6-8 oz fish fillets
Salt & pepper
1 pint cherry tomatoes, halved
Handful of black olives (I didn’t have these on hand but it still came out great!)
3 Tbsp capers, drained
Handful of flat-leaf parsely, chopped
4 cloves garlic, chopped
1/2 tsp crushed red pepper
Crusty bread
1) Preheat grill or use center rack of oven at 400 degrees.
2) Foil to line baking sheet brushed with 1 Tbsp olive oil, lay sliced lemon and scallions on foil to make beds for fillets. Season fillets with salt and pepper and place on beds.
3) In bowl, combine tomatoes, olives if you have them, capers, parsley, garlic, crushed red pepper and remaining olive oil. Spread mixture over fish fillets. Top with another sheet of foil and pinch all edges to seal, making a pouch.
4) Place on grill or on baking sheet in oven and cook for 17 minutes. Lift fish fillets off lemon and transfer to plates. Spoon juice over fish and serve with crusty bread.
Eat and enjoy, it’s delicious! Remember, if your goal is weight loss, this recipe is easy to modify by cutting back on oil, salt, and bread. Grab my free weight loss guide here.
Your friendly health & fitness expert,
Melissa
OptimumCondition.com
(619) 252-4993
Optimum Condition empowers people to live life to the optimum through physical training, education, and coaching
