10-Minute Angelfish Fillets on Baby Spinach Salad

This recipe is probably the simplest one I’ve posted. It took me less than 10 minutes to do so it’s great for weeknights after a long day. It’s also super healthy, bonus!

The only thing you need to double check is that your balsamic glaze is sugar-free. There are a few brands which are sweetened with pineapple extract instead.

Ingredients:

2 fillets of angelfish (R20)

1 packet of baby spinach (R11)

1 cup of roma tomatoes (R6)

Salt, pepper, herbs and lemon to taste

Balsamic vinegar glaze for dressing

Olive oil for cooking

Total Estimate Price: R36

Portions: 2

Method:

1. Drizzle a little olive oil onto your fish before seasoning it with salt, pepper, mixed herbs and lemon. Remember to season both sides.

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2. Add a dash of olive oil to a pan on high heat. Place your fish in and cook for a few minutes per side. The fish will brown ever so slightly when done, but try not to overcook the fillets as they can dry out.

3. Plate your baby spinach, halved rosa tomatoes and drizzle with balsamic glaze.

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4. Add your fish, and voila!

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