Nutrition Facts

Serving Size½ of recipe
Total Fat11 g
Saturated Fat3 g
Sodium730 mg
Total Carbohydrate11.5 g
Dietary Fiber4 g
Protein25 g

Servings and Times


Ingredients and Preparation

Olive oil1 tablespoon
Juice of 1 lime
White wine vinegar1 tablespoon
Medium tomatoes, diced2
Scallions, finely chopped2
Fresh dill, finely chopped1 tablespoon
Fresh parsley, finely chopped1 tablespoon
Salt¼ + ¼ teaspoon
Freshly ground pepper
Haddock fillet, cut in half½ pound
Lemon-pepper¼ teaspoon
Butter¼ tablespoon
Fresh baby spinach3 ounces
  1. Directions
  2. Mix together olive oil, lime juice, and white wine vinegar in a small saucepan over medium-high heat. Bring to a boil, and then remove from heat and add in the tomatoes, scallions, dill, and parsley. Add ¼ teaspoon salt and pepper to taste.
  3. Sprinkle fish with the remaining ¼ teaspoon of salt and ¼ teaspoon of lemon-pepper.
  4. Heat butter in a nonstick skillet over medium heat, add fish and cook for about 2 minutes on each side. Transfer to a plate.
  5. Add the spinach to the skillet and stir it until just wilted. Divide spinach onto two plates. Top with the fish and the sauce.