PCOS Friendly Herb-Roasted Wild Fish with Wilted Beet Greens
Total time35 min
Prep time15 min
Cook time20 min
5.0(25)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the fish
- 4 wild-caught white fish fillets (such as cod, halibut, or snapper), about 6 oz each
- 2 tbsp olive oil
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh oregano, finely chopped
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 lemon, cut into wedges for serving
For the beet greens
- 2 tbsp garlic-infused olive oil
- 1 large bunch beet greens (from 1 bunch of beets), stems trimmed and leaves roughly chopped
- 1 tbsp fresh lemon juice
- ¼ tsp sea salt
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Pat the fish fillets dry with paper towels and place them on the prepared baking sheet. Drizzle with the 2 tbsp olive oil, then scatter the chopped basil and oregano evenly over the tops. Season with 1/2 tsp sea salt and the black pepper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!