Baked fish with cucumber salad

Summary

Craving a meal that’s not only scrumptious but also nutritious? Look no further! Baked fish with cucumber salad is your go-to! A simple yet elegant dish that blends the earthy flavors of fish with the refreshing crunch of cucumber. Perfect for a light lunch or dinner, this meal is a favorite among health-conscious foodies. Dive into the recipe below and give your taste buds a treat while keeping those health goals in check!

Ingredients

• White fish fillets (like cod or haddock) – 2 pieces, approximately 6 oz each (170g each)
• Olive oil – 2 tablespoons (30ml)
• Salt – ½ teaspoon (2.5g)
• Ground black pepper – ¼ teaspoon (1g)

For the Cucumber Salad:

• Cucumber – 1 medium, thinly sliced
• Red onion – ½, thinly sliced
• Dill – 2 tablespoons, chopped (30ml)
• Olive oil – 1 tablespoon (15ml)
• Lemon juice – from ½ a lemon
• Salt – ¼ teaspoon (1g)
• Ground black pepper – a pinch

Preparation & Cooking Time

• Prep time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

Serves 2

Nutritional Facts (Per Serving)

• Calories: 290
• Protein: 27g
• Fat: 18g (Saturated: 2.5g)
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 3g
• Sodium: 590mg

Instructions

1. Preheat your oven to 400°F (205°C).
2. Place the fish fillets on a baking tray lined with parchment paper.
3. Drizzle each fillet with 1 tablespoon of olive oil.
4. Season the fish with salt and ground black pepper.
5. Bake in the preheated oven for about 15-20 minutes or until the fish flakes easily with a fork.
6. While the fish is baking, let’s prepare the cucumber salad.
7. In a mixing bowl, combine the thinly sliced cucumber and red onion.
8. Add in the chopped dill, olive oil, and lemon juice.
9. Mix well, ensuring all the ingredients are coated.
10. Season the cucumber salad with salt and a pinch of ground black pepper.
11. Once the fish is baked, remove it from the oven and let it rest for a few minutes.

Tips

1. For an added zest, you can sprinkle some lemon zest on the baked fish before serving.
2. Use fresh fish fillets for the best flavor and texture.
3. If you don’t have dill, parsley can be a good substitute in the cucumber salad.

Serving Suggestions

• Lay the baked fish fillet on a plate.
• Spoon a generous serving of the cucumber salad beside it.
• You can also garnish with a lemon wedge for added zing.
• Baked fish with cucumber salad pairs beautifully with quinoa or brown rice on the side.
• If you’re a spice lover, a drizzle of chili oil on the fish can elevate the flavors.

Baked fish with cucumber salad isn’t just a dish; it’s a journey of flavors and textures that every health-conscious individual would adore. The harmonious blend of baked fish and cucumber salad not only satisfies your taste buds but also ensures you’re fueling your body with the nutrients it needs. Whether you’re hosting a dinner or prepping a meal for yourself, this recipe is sure to leave everyone asking for more. So the next time you’re contemplating what to cook, remember, Baked fish with cucumber salad is just a few steps away. Cheers to healthy eating and delectable flavors!

BAKED FISH WITH CUCUMBER SALAD

Craving a meal that’s not only scrumptious but also nutritious? Look no further! Baked fish with cucumber salad is your go-to! A simple yet elegant dish that blends the earthy flavors of fish with the refreshing crunch of cucumber. Perfect for a light lunch or dinner, this meal is a favorite among health-conscious foodies. Dive into the recipe below and give your taste buds a treat while keeping those health goals in check!

5 from 1 vote

Print Share Email Tweet Pin

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

BAKED FISH WITH CUCUMBER SALAD

Amount per Serving

Calories

290

% Daily Value*

Fat

 

18

g

28

%

Sodium

 

590

mg

26

%

Carbohydrates

 

6

g

2

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

27

g

54

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• White fish fillets like cod or haddock – 2 pieces, approximately 6 oz each (170g each)
• Olive oil – 2 tablespoons 30ml
• Salt – ½ teaspoon 2.5g
• Ground black pepper – ¼ teaspoon 1g
• For the Cucumber Salad:
• Cucumber – 1 medium thinly sliced
• Red onion – ½ thinly sliced
• Dill – 2 tablespoons chopped (30ml)
• Olive oil – 1 tablespoon 15ml
• Lemon juice – from ½ a lemon
• Salt – ¼ teaspoon 1g
• Ground black pepper – a pinch

Instructions

• Place the fish fillets on a baking tray lined with parchment paper.
• Drizzle each fillet with 1 tablespoon of olive oil.
• Season the fish with salt and ground black pepper.
• Bake in the preheated oven for about 15-20 minutes or until the fish flakes easily with a fork.
• While the fish is baking, let’s prepare the cucumber salad.
• In a mixing bowl, combine the thinly sliced cucumber and red onion.
• Add in the chopped dill, olive oil, and lemon juice.
• Mix well, ensuring all the ingredients are coated.
• Season the cucumber salad with salt and a pinch of ground black pepper.
• Once the fish is baked, remove it from the oven and let it rest for a few minutes.

Notes

TIPS

For an added zest, you can sprinkle some lemon zest on the baked fish before serving. Use fresh fish fillets for the best flavor and texture. If you don’t have dill, parsley can be a good substitute in the cucumber salad.

SERVING SUGGESTIONS

Lay the baked fish fillet on a plate. Spoon a generous serving of the cucumber salad beside it. You can also garnish with a lemon wedge for added zing. Baked fish with cucumber salad pairs beautifully with quinoa or brown rice on the side. If you’re a spice lover, a drizzle of chili oil on the fish can elevate the flavors.