Crusted Fish Salad with Greens and Berries
A quick and vibrant salad featuring crispy coated fish fillets over mixed greens, topped with fresh berries, olives, and beets, all tossed in a simple vinaigrette.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 30g
Ingredients
- 2 fillets fish fillets
- ½ cup panko breadcrumbs
- 4 cups mixed greens
- 1 cup strawberries
- ½ cup raspberries
- ¼ cup vinaigrette dressing
Instructions
- 1
Pat dry 2 fish fillets and season with salt and pepper. Press both sides into 0.5 cup panko breadcrumbs to coat evenly.
- 2
Heat 2 tbsp olive oil in a skillet over medium-high. Cook the coated fillets until golden and crispy, about 3-4 minutes per side, until the fish flakes easily with a fork.
- 3
In a large bowl, toss 4 cups mixed greens with 0.25 cup vinaigrette dressing until lightly coated.
- 4
Divide the dressed greens between two plates. Top with 1 cup sliced strawberries and 0.5 cup raspberries.
- 5
Place a crispy fish fillet on each salad. Add olives and sliced beets if you have them, then serve immediately.
Tools you’ll need
- skillet
- large bowl
- plates
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