15-Minute Healthy Veggie Fish Platter

Aren't you tired of eating chicken all week long?

I know that I do and fish is a great way to change it up. And not only that, but it is also so easy to make. Usually you can bake or grill fish in less than 15 minutes. And it is also very good for you.

Health Benefits of Eating Fish

High in protein.
High in omega-3 fats.
Can help reduce inflammation and inflammatory type diseases.
Helps decrease risk of heart disease.
Lower cholesterol.

Pretty good huh?

Ok, so hopefully this is good enough reasons for you to start adding fish to your diet.

Since I have been on "mild bed rest" and can't really be on my feet too much, I have had to whip up some really quick dinners. And this one was one of them.

I basically chopped whatever left over veggies I had and threw them in a baking dish with the fish...... and VOILA...... a delicious meal.

I love fish! I especially love it with a yummy home made salsa on top. My favorite is My "Honey Glazed Cod with Mango Salsa" from My Eat To Be Fit Healthy Recipes Book. Its delicious and super easy to make..... and quite HEALTHY!

By the way, you can download my recipe book INSTANTLY and have over 300 healthy recipes with you right now. Download it here: Healthy Recipe Book.

Ok, now enjoy this recipe.

15-Minute Veggie Fish Platter

Graphics by Nerdy Girl Designs

Ingredients:

4 fillets of any white fish

2 summer squash, sliced in rounds

2 cups of broccoli, chopped

3 cups of spinach

2 tomatoes, sliced

2 lemons, juiced

grill seasoning

Instructions:

Preheat the oven to 350 degrees. Meanwhile, in a large baking dish, put the spinach all along the baking dish. Sprinkle the fish on both sides with the grill seasoning and place on top of the spinach in a single layer. Then add all the veggies on top of the fish and along the baking dish. Pour the juice of 2 lemons on top and and around the fish. Bake for ~15-20 minutes or until done.

I'm telling you, this is a delicious and quick healthy recipe. Even my 3 year old son loved it. He ate it for like 3-4 meals.

It would be delicious with some quinoa. I have tons of "Healthy Quinoa" recipes on My Pinterest Boards. So make sure to go there now and click "FOLLOW ALL" so that you can have access to all of them.

Enjoy this and if you make it, feel free to go on My Facebook Page and post a picture of it. Or if you changed it up, let us know how. I love getting ideas from you guys, so share away.

Posted on Mon, June 17, 2013 by Michelle Diaz filed under

3 comments (Add your own)

1. Masome wrote:: FUN! And the pics are great! Look at you, hot momma, rockin' that SHINE tee! Almost didn't renzicgoe you in those crazy cool shade you got on Love the post processing how'd you do that?Looks like a great day, hope you don't get the runs from all that fruit! Love you!
Sat, April 5, 2014 @ 7:21 AM
2. loveandintimacy.net wrote:: I love this Caesar Salad with tuna:Average user rating0.0out of 5Ingredients:1 (approx 200g) tuna fillet1tbsp crushed black peppercorns1 tsp sea salt2 stalks (approx 350g) romaine lettuce2 tbsps roasted pine nuts3 tbsps grated Parmesan cheeseSalad Dressing:2 tbsps lime juice1 tbsp, each white vinegar, chopped garlic2 tsps yellow mustard2 anchovies4 tbsps sour cream3 egg yolks3 tbsps olive oil2 tsp sugarMethod:1. Marinate tuna fillet with salt and crushed black peppercorns for 10 minutes. Heat a non-stick pan. Put in 1 tbsp of olive oil. Pan fry the tuna for 1 minute on each side. Let cool the half done tuna fillet. Cut into slices about 1/3 inch thick.Put white vinegar and egg yolks in a bowl and whisk until thickens. Gradually add the oil, stirring with the whisk until mixture is thick and creamy. Stir in lime juice, yellow mustard, sour cream and sugar. Whisk well. Fold in anchovies and garlic.Wash lettuce. Drain and cut into 1.5 inch pieces. Mix lettuce with tuna. Sprinkle pine nuts and grated Parmesan cheese on top. Serve with the salad dressing.
Sat, May 3, 2014 @ 2:37 PM
3. financeguidance.net wrote:: QUICK CASSEROLE DELIGHT1/2 lb ground beef (or ground turkey or chicken)1 14.5 oz can of tomato sauce (slightly larger than a regular soup can)1 can of Cream of Chicken soup1 can of corn, drainedcheese (either sliced or grated)12 oz spaghetti noodlesCook the ground meat thoroughly, drain excess fat. Cook approximately 12 oz of spaghetti noodles according to package directions.In a casserole dish, mix all the ingredients together except the cheese. Put the cheese on top.Cover and bake at 350°F for about 1/2 hour.TUNA SALAD LETTUCE WRAP1 1/2 tsp classic Ceasar Salad dressing1/2 can of tuna2 baby carrots, chopped2 lettuce leaves3 olives1/2 roma tomato1/2 tsp each garlic powder1/2 tsp basil leaves1/2 tsp ground black pepper1/2 tsp saltIn a small bowl, combine tuna, chopped carrot, olives, and tomato. Chop one of the lettuce leaves and add.Spinkle with remaining spices, salad dressing, then mix thoroughly.Using the other lettuce leaf, place tuna salad in tne center, and then fold and enjoy.
Tue, May 6, 2014 @ 8:02 AM

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