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    You are in: Home / Australian / Lemon Fish With Sauteed Beans and Tomatoes Recipe
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    Lemon Fish With Sauteed Beans and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    **Jubes**'s Note:

    From Superfoods magazine July 2007 issue. Any white fish fillet can be used-they suggested hake. Recipe is gluten-free. The recipe stated, low-fat, low gi and diabetic friendly

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    Units: US | Metric


    1. 1
      Place the fish fillets in a shallow ceramic or pyrex dish.
    2. 2
      Place lemon rind, 2 tablespoons lemon juice and one teaspoon of oil in a small jug. Whisk to combine.
    3. 3
      Pour the lemon mix over the fish fillets and turn to coat. Cover and set aside for 10 minutes.
    4. 4
      Preheat grill/broiler on medium heat. Line the grill tray with foil and grill the fish fillets on the grill tray for 4-5 minutes, or until just cooked through.
    5. 5
      Meanwhile, heat the olive oil in a large non-stick skillet or frypan.
    6. 6
      Add the beans to the pan, toss often, cook roughly 3 minutes until bright green. Add the tomatoes and garlic and cook a further 1 to 2 minutes or until the tomatoes begin to soften.
    7. 7
      Add spinach and vinegar to the beans and tomatoes. Toss until the spinach just starts to wilt.
    8. 8
      To serve, divide bean mix onto 4 serving plates and top each with a fish fillet. Season with cracked black pepper and serve with a wedge of lemon on the side.

    Ratings & Reviews:


    Nutritional Facts for Lemon Fish With Sauteed Beans and Tomatoes

    Serving Size: 1 (368 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 208.1
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 0.7 g
    Cholesterol 100.5 mg
    Sodium 147.3 mg
    Total Carbohydrate 13.0 g
    Dietary Fiber 5.5 g
    Sugars 3.5 g
    Protein 30.9 g

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