Easy Parmesan-Crusted Fish Salad
Tarragon Dressing
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 4 frozen Parmesan crusted fish fillets
- 1 (6-oz) pkg butter lettuce mix
- ½ cup frozen peas, thawed
- 2 hard cooked eggs
- 1 large tomato, cut into wedges
Instructions
- Bake fish according to package directions; drain on paper towels, and cut each fillet into 4 pieces.
- Divide lettuce, fish, peas, eggs, and tomato between 2 plates. Serve with Tarragon Dressing recipe and, if desired, lemon wedges.
Side Dish Ingredients
- 3 Tbsp buttermilk
- 1 Tbsp crème fraîche
- 2 tsp chopped fresh tarragon
- 2 tsp olive oil mayonnaise
- ½ tsp distilled white vinegar
- ½ tsp Worcestershire sauce
- ⅛ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Whisk together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
370
|
73
|
443
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 34 | 1 | 35 |
| Fiber (g) | 6 | 0 | 6 |
| Sodium (mg) | 687 | 184 | 871 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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