Fish with Spicy Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fresh fish dish topped with spicy salsa and served with eggplant slices. It's ready in 15 minutes and offers bold flavors without excess oil, making it a quick and satisfying dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 ripe tomatoes (, deseeded and diced (Note 1))
- 1/2 tsp fresh chili (, finely chopped (or 1/4 tsp red pepper flakes))
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- Black pepper
- 1/4 cup , packed, basil leaves
- 6 slices eggplant (, 1cm / 1/2" thick)
- 2 x 150g / 5oz fish fillets ((I used perch))
- Salt and pepper
- 1 tbsp plain flour
- 1 tbsp oil
- 4 slices sourdough bread (, toasted)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1280mg
- Total sugar
- 56g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3940mg
- Calcium
- 326mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.