Ingredients
Scale
- 3/4 cup uncooked quinoa
- 4 6 ounce pieces firm skinless white fish (such as cod or tilapia)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons nonfat Greek yogurt
- 1/4 cup whole-wheat or gluten-free panko bread crumbs (Italian seasoned is a good choice)
- 1/4 cup raw unsalted shelled pistachios (finely chopped)
- 2 tablespoons olive oil
- 1 cup baby spinach
- 2 tablespoons lemon juice
Instructions
- Cook quinoa per package directions and set aside when cooked.
- Preheat oven to 375°F and prepare a baking sheet with foil and spray with nonstick cooking spray.
- Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then brush 1 tablespoon nonfat Greek yogurt on each fillet.
- Mix panko breadcrumbs and chopped pistachios with 1 tablespoon olive oil; sprinkle over fish, pressing gently to adhere. Bake until opaque throughout, 12 to 15 minutes.
- While fish is baking, fluff quinoa with a fork, then add baby spinach, lemon juice, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; toss to combine and serve with fish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main