This recipe makes a light and delicious meal that is low in calories and high in low-fat protein. The seasoning on the fish creates a rich flavor that is complemented with a minty tang from the cabbage salad that will have you coming back to this meal again and again.
Preheat oven to 350 degrees F.
In a baking pan (preferably a glass pan), drizzle the olive oil and scatter the cilantro over the bottom of the pan.
Munificently season both sides of each fillet with curry, salt and sweet paprika.
Place the fillets evenly across the bottom of the pan, on top of the cilantro.
In a separate small bowl, combine the lemon juice and finely minced garlic. Pour over the tops of the fillets.
Cover the pan with foil. Bake for 15-25 minutes. Remove foil and bake for an additional 5 minutes.
Wash the shredded cabbage and place in a small bowl. Dazzle the mint and make sure to mix well.
In another small bowl combine the remaining ingredients. Pour over the cabbage and mix well.
Nutritional Analysis: One serving equals: 221 calories, 8g fat, 102mg sodium, 13g carbohydrate, 7g fiber, and 26g protein
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