Lemon Feta Fish Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (8)

Lemon Feta Fish Recipe

NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 60%
CARBS 49G36% OF CAL
7G FIBER0G ADDED0G INTRINSIC39G OTHER4G TOTAL SUGAR
FAT 27G44% OF CAL
10G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked fish topped with cherry tomatoes, olives, capers, and feta in a flavorful Mediterranean sauce. Simple one-dish cooking with no intervention needed.

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Nutrition & ingredients

Ingredients

serves 4
  • 4 boneless basa fillets (about 500g/1.1lb) ((sub with any quick-cook thin fillets of fish – such as sole, sea bream or sea bass))
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chilli flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 200 g (7 oz) cherry tomatoes (grape tomatoes) (sliced in half (multicoloured tomatoes add a nice splash of colour))
  • 1 tablespoon cornflour ((cornstarch in USA))
  • 2 cloves garlic (peeled and minced)
  • 120 ml (1/2 cup) chicken stock
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 lemon (thinly sliced)
  • 2 tablespoons capers (drained)
  • 200 g (7oz) feta cheese (crumbled)
  • Freshly chopped parsley
  • Black pepper
  • Potatoes (rice or pasta)
PREP
10M
SODIUM
1213MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.