Fish with Herbes Salées

  • Preparation 10 MIN
    Cooking 25 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 180°C (350°F). Oil a baking sheet.
  2. Lay the squash slices on the baking sheet and brush them with oil. Season with salt and pepper. Bake until tender, about 25 minutes.
  3. In a bowl, combine the fish and herbes salées. Set aside for about 5 minutes.
  4. In a non-stick skillet over medium-high heat, brown the fish in 30 ml (2 tablespoons) oil for about 2 minutes per side. Transfer to a plate and cover with aluminum foil.
  5. In the same skillet over medium heat, soften the garlic and bell pepper in the remaining oil. Add the spinach and cook until it wilts. Season with salt and pepper.
  6. Divide the squash among four plates. Place the fish on the squash and garnish with the spinach.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 355  
Total Fat 15 g  
Saturated Fat 3 g  
Sodium (salt) 614 mg  
Carbohydrates 16 g  
Fibre 4 g  
Protein 41 g