How To Make Whole Baked Fish with Watercress & Chilli Salsa
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Serves:
Ingredients
- 1 whole fish (such as snapper or trout), cleaned and scaled
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 bunch watercress, stems removed
- 1 red chili, seeds removed and finely chopped
- 1 clove garlic, minced
- Juice of 1 lemon
- 1 tablespoon chopped fresh parsley
Instructions
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Preheat the oven to 400°F (200°C).
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Score the fish on both sides and season with salt and pepper.
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Place the fish in a baking dish and drizzle with olive oil.
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Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
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In the meantime, prepare the salsa by combining the watercress, chili, garlic, lemon juice, and parsley in a bowl. Toss to combine.
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Once the fish is done, remove from the oven and top with the watercress and chili salsa.
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Serve hot and enjoy!
Nutrition
- Calories : 220kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 60mg
- Sodium : 150mg
- Total Carbohydrates : 3g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 28g
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