Grilled Fish with Lemon and Vegetables

Ingredients

• 4 filets white fish fillets
• 1 whole lemon
• 1 medium red onion
• 1 cup cherry tomatoes
• 1 medium red bell pepper
• 2 cups baby spinach
• 3 tablespoons olive oil
• 1 sprig fresh rosemary

Instructions

1. 1

   Pat the 4 fish fillets dry and season both sides with salt and pepper. Slice the lemon into wedges and set aside.

2. 2

   Heat 1 tbsp olive oil in a grill pan over medium-high. Place the fish skin-side down and cook until golden and opaque, about 4-5 minutes per side. Remove and keep warm.

3. 3

   While fish cooks, thinly slice the red onion and bell pepper. Halve the cherry tomatoes.

4. 4

   In a large skillet, heat the remaining 2 tbsp olive oil over medium. Add the onion and pepper, cook until softened, about 5 minutes.

5. 5

   Add the tomatoes and spinach, cook until spinach wilts, about 2 minutes. Season with salt and pepper.

6. 6

   Serve the fish over the vegetables, squeeze lemon wedges over everything, and garnish with the rosemary sprig.

Tools you’ll need

• grill pan
• large skillet
• knife
• cutting board

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