Grilled Fish with Lemon and Vegetables
A light and healthy weeknight dinner featuring flaky grilled fish served with a colorful medley of sautéed vegetables and a bright lemon-rosemary finish.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Pat the 4 fish fillets dry and season both sides with salt and pepper. Slice the lemon into wedges and set aside.
Step 2
Heat 1 tbsp olive oil in a grill pan over medium-high. Place the fish skin-side down and cook until golden and opaque, about 4-5 minutes per side. Remove and keep warm.
Step 3
While fish cooks, thinly slice the red onion and bell pepper. Halve the cherry tomatoes.
Step 4
In a large skillet, heat the remaining 2 tbsp olive oil over medium. Add the onion and pepper, cook until softened, about 5 minutes.
Step 5
Add the tomatoes and spinach, cook until spinach wilts, about 2 minutes. Season with salt and pepper.
Step 6
Serve the fish over the vegetables, squeeze lemon wedges over everything, and garnish with the rosemary sprig.
Tools you’ll need
- grill pan
- large skillet
- knife
- cutting board
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