| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent
- 1 cup whole parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice, from 1/2 lemon
- 1 teaspoon grated lemon zest, from 1 lemon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup quick-mixing flour, such as Wondra
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- Four 6-ounce red snapper fillets, skinned and boned
- 4 slices rustic bread
- 3 tablespoons extra-virgin olive oil
- 2 cups baby arugula
- 1 cup cherry tomatoes, quartered
- 1/2 lemon
- Kosher salt
Instructions
- For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
- For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
- To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
- Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 535 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 68 mg |
| Sodium | 797 mg |
| Serving Size | 1 of 4 servings |
| Calories | 535 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 68 mg |
| Sodium | 797 mg |
Reviews
Made this and it was SO good. Used cilantro vs parsely b/c we had it on hand and still yummy. Followed directions to a tee and used Italian bread. Also used frozen snapper fillets and would do so again. Love this easy weeknight fave.
Perfect balanced meal with a nice departure from meat/potatoes/veg.
This recipe was amazing! It was a perfect weeknight healthy meal option that my young kids and husband just loved! Thank you Giada!