We use flat-leaf parsley, tarragon, basil, and chives for the salad, but you can use any combination of your favorite herbs. Serve with lemon slices, if you like.

Cynthia Nims
Recipe by Cooking Light July 2009

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Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 fillet and about 1/3 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Score skin side of fish. Sprinkle fish with 1/2 teaspoon salt and pepper. Heat 1 teaspoon oil in a large cast-iron or nonstick skillet coated with cooking spray over medium heat. Add fish, skin side down, to pan; cook 4 minutes or until skin is crisp. Turn fish over; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.

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  • Combine herbs, remaining 2 teaspoons oil, juice, and 1/8 teaspoon salt in a medium bowl; toss gently to coat. Serve salad over fish.

Nutrition Facts

219 calories; fat 8.8g; saturated fat 2.9g; mono fat 3.9g; poly fat 0.9g; protein 33.5g; carbohydrates 1.9g; fiber 0.6g; cholesterol 74mg; iron 3.2mg; sodium 321mg; calcium 45mg.
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