Zesty Herb-Crusted White Fish Salad
A refreshing and vibrant salad featuring flaky white fish coated in a zesty herb crust, served on a bed of arugula and kale with a sprinkle of aromatic herbs and spices. Packed with flavor and low in calories, this salad is the perfect light and satisfying lunch option.
ingredients
- 2 white fish fillets (such as cod or haddock), 4 oz each
- 1 cup arugula
- 1 cup kale, thinly sliced
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 2 teaspoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a small bowl, combine the lemon zest, parsley, dill, chives, olive oil, paprika, garlic powder, salt, and pepper. Mix well.
- 3.
Pat the fish fillets dry and season with salt and pepper. Coat both sides of each fillet with the herb mixture.
- 4.
Place the fish on a baking sheet lined with parchment paper and bake for 10-12 minutes or until the fish is cooked through and flakes easily with a fork.
- 5.
In a large salad bowl, toss together the arugula and kale.
- 6.
Once the fish is cooked, remove it from the oven and let it rest for a minute. Then, gently break the fish into smaller pieces.
- 7.
Add the herb-crusted fish to the salad bowl and toss everything together.
- 8.
Divide the salad into two plates and sprinkle with additional fresh herbs if desired.
