This fish and greens recipe is a super nutritious, tasty dish that can accompany you on your fat-loss journey.
This recipe provides maximum satiety while actively minimising energy from fat and carbs.
Snapper is usually our white fish of choice for this meal, and it provides heaps of bioavailable protein, omega-3 fatty acids, potassium, calcium, iodine, selenium, and vitamins B5, B6, B12, D and E. Other white fishes like cod are other excellent choices.
Meanwhile, the asparagus and bok choy supply adequate folate, magnesium, and vitamins A, C and K1 to ensure you crush your nutrient cravings. Similarly, ginger and onion generously boost your intake of vitamin C.
Coconut oil provides fatty acids that help absorb fat-soluble nutrients like vitamins A and K.
You could add mushrooms when cooking the greens for even more nutrient density.
In terms of macros, one serve provides 330 calories, 60 g of protein, 4 g of fat and 8 g of net carbs.
The Cronometer screengrab below shows this recipe’s nutrients provided by 2000 calories relative to the Optimal Nutrient Intakes.
- 2 skinless fillets of white fish (approx. 400 g/14 oz)
- 2 tbsp oyster sauce (gluten-free)
- A scant amount of coconut oil
- 2 cloves garlic, crushed
- 1 small red chilli, sliced
- 1 thumb of fresh ginger, peeled and diced
- Half a small red onion, roughly chopped
- 100 g (4.4 oz) asparagus, cut 3 cm, woody ends removed
- 2 heads of bok choy, chopped
- 4 tbsp tamari sauce
- Pre-heat oven to 180°C/356°F (bake).
- Place the fish in aluminium foil on a baking tray, and spread on the oyster sauce.
- Wrap the foil and close at the top to make a bag around the fish. Bake for 15 minutes.
- While the fish is baking, heat a frying pan to medium/high heat.
- Add a scant amount of coconut oil, crushed garlic, chilli, ginger and red onion. saute until soft.
- Add the asparagus and bok choy. Pour on the tamari sauce, and toss so all coated. Fry for 2 minutes, stirring regularly.
- Turn off the heat, and add the baked fish to the bed of stir-fried greens.