7 Healthy Fish Recipes For Weight Loss

7 Healthy Fish Recipes For Weight Loss
Home Recipe 7 Healthy Fish Recipes For Weight Loss
Published on January 24, 2020

7 Healthy Fish Recipes For Weight Loss

⇨Tools and ingredients:

Olive Oil Sprayer : https://amzn.to/2RrDdze

Food Peeler: https://amzn.to/30TvvRh

Colorful Measuring Spoons: https://amzn.to/37qJJeV

Fish and seafood are rich in protein and omega-3 fatty acids. 

 So here we have for you 7 Healthy Fish Recipes For Weight Loss that are perfect for weeknight dinner.
I hope you like all these easy recipes

♡1 low carb salmon with salsa 280 calories (1 serving)Ingredients 1/4 medium red onion1 medium tomato1 tbsp parsley1 oz cornsalt and black pepper2 tbsp lemon juice1/4 tsp cumin powder1/4 tsp chilli powder1/4 tsp paprika1/4 tsp onion powder1 tsp olive oil4 oz salmonfilletStir the olive oil, garlic, and spices in a small bowl. Brush the fillet with the spice mixture.Heat a large pan or grill medium-high heat. Add the fillet to the pan and cook for 5-6 minutes per side.

Remove from pan, top with salsa and serve immediately.To make the salsa:Add the tomato, onion, corn and parsley to a large mixing bowl. Drizzle with fresh lemon juice and a pinch of salt and pepper. Gently mix with a spoon until fully combined. 2 cod and bean mash 390 calories (4 serving)Ingredients 5 red grape tomatoes2 tsp olive oil5 oz cod or solesalt and black pepper1 tbsp lemon zest5 oz white beans boiled1 garlic1 tbsp lemon juice6 basil leavesPreheat oven to 390°. Put the tomatoes onto a baking tray, rub with a little oil and some seasoning,

Add the cod to the tray, top with most of the lemon zest and some more seasoning, then drizzle with a little more oil. Roast for 8-10 mins until the cod flakes easily.Meanwhile, add beans in a foodprocessor with the rest of the oil, garlic, basil lemon juice then pulse to a thick, slightly rough purée. S

eason to taste.serve the tomatoes and mash in a plates, top with the cod, then scatter with basil leaves and the remaining lemon zest.3 baked sole with potatoes 360 calories (1 serving)Ingredients 7 oz baby potatoes2 tsp olive oilsalt and black pepper1 tbsp lemon zest6 oz sole1 tbsp fresh dill1 tbsp lemon juicePreheat oven to 350FPlace sliced potatoes and in a medium bowl and toss with olive oil, salt, pepper and lemon zest. transfer on a parchment lined sheet.

Bake for 20 minutes, tossing halfway through.Add the sole to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.Make the dill oil by mixing ingredients together in a small bowl.Once the potatoes are fork tender ( after about 20 minutes) lay the sole over top and place it back in the oven.

Bake for 8-10 minutes or until sole is cooked to desired doneness.serve the potatoes in a plate, top with the sole and spoon the flavorful dill oil over top.4 hummus with salmon recipe 430 calories (5 serving)Ingredients 4 oz salmonfillet1 tsp olive oilsalt and black pepper2 lemon slices4 oz chickpeas, boiled2 oz peas, boiledsalt and black pepper7 mint leaves1 oz greek yoghurt1 oz spinach2 radishes1 tbsp lemon juice

Preheat oven to 350° F

Put the fillet in an oven tray, add a drizzle of oil , then season with salt and pepper and top with lemon slices. then bake for 13-15 minutes until the fillet is just cooked.

In a food processor, whizz the mint with the chickpeas, peas, yogurt and oil. Season to taste and set aside. place spinach and radishes in a plate, then drizzle with lemon juice. Add salt and pepper. Serve the fillet with the pea and mint houmous.

5 Cod recipe 300 calories (1 serving)Ingredients 4 oz cod fillet2 tsp olive oilsalt and black pepperdried oregano1 garlic1 medium red bell pepper4 oz spinach1 oz low fat cream cheese1 tbsp permasan cheese6 shrimp and quinoa 310 calories (1 serving)Ingredients waterlemon slices1 bay leaf oz shrimp peeled1/4 cup dry quinoa1 garlic1 tsp olive oil1/4 medium red bell pepper6 grape tomatoes1/3 cup green peas cookedsalt and black pepper4 oz shrimp peeledPreparationCook the quinoa Add water and slices of lemon and bay leaf to a large stockpot set over medium heat.

Bring to a boil and allow to boil for 5 minutes. Stir in the raw shrimp, cover and remove from heat.

Allow to rest for about 4 minutes, until all the shrimp are cooked through.

Pour the shrimp and liquid into a colander to strain, peel and set a side. In a large skillet, heat oil to medium-low and sauté garlic and bell pepper until tender. Add quinoa, grape tomatoes , green peas salt and black pepper and add shrimp, and continuing cooking 5 minutes. Remove from heat and serve.7 vegetable salad 290 calories (1 serving)Ingredients waterlemon slicesfresh thyme4 oz salmonfillet2 leaves romaine lettuce1 medium tomato1/2 medium cucumber1/4 medium yellow bell pepper1 tbsp fresh parsleysalt and black pepper2 tbsp lemon juiceI hope you like all these healthy recipes ♡

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