Easy Parmesan Crusted Fish Salad
Tarragon Dressing
Ingredients
- 12 frozen Parmesan-crusted fish fillets
- 3 (6-oz) pkg butter lettuce mix
- 1½ cups frozen peas, thawed
- 6 hard-cooked eggs
- 3 large tomatoes, cut into wedges
- Lemon wedges (optional)
Instructions
- Bake fish according to package directions; drain on paper towels, and cut each fillet into 4 pieces.
- Divide lettuce, fish, peas, eggs, and tomatoes among 6 serving plates. Serve with lemon wedges, if desired.
Side Dish Ingredients
- ½ cup buttermilk
- ⅓ cup crème fraîche (or use plain Greek yogurt)
- 2 Tbsp chopped fresh tarragon
- 2 Tbsp olive-oil mayonnaise
- 2 tsp distilled white vinegar
- 1 tsp Worcestershire sauce
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Whisk together all ingredients; serve over salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
80
|
450
|
| Fat (g) | 19 | 8 | 27 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 34 | 2 | 36 |
| Fiber (g) | 5 | 0 | 5 |
| Sodium (mg) | 687 | 156 | 843 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
