Herbed Fish Fillet Flatbread with Lemon Zest & Dill

This dish features grilled white fish fillets seasoned with fresh dill and garlic, served on whole wheat flatbreads. Topped with juicy cherry tomatoes, crumbled feta cheese, and fresh arugula, and drizzled with a zesty lemon juice. It's a nutritious and delicious meal, perfect for a healthy lunch or dinner.

Ingredients:

• 2 fish fillets (about 200g each, your choice of white fish)
• 2 large flatbreads (whole wheat or regular)
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon zest
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• ½ cup feta cheese, crumbled
• ¼ cup fresh arugula or spinach
• Juice of ½ lemon

Instructions:

1. Preheat your oven to 200°C (400°F).
2. In a bowl, mix the olive oil, minced garlic, lemon zest, chopped dill, salt, and pepper.
3. Brush this herb mixture generously over the fish fillets. Let them marinate for about 15 minutes.
4. Place the marinated fish fillets on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
5. While the fish is baking, heat the flatbreads in a dry skillet over medium heat until warm.
6. Once the fish is done, remove it from the oven, and let it rest for a couple of minutes before flaking it into bite-sized pieces.
7. Top each flatbread with arugula or spinach, a generous portion of the baked fish, halved cherry tomatoes, and crumbled feta cheese.
8. Drizzle with fresh lemon juice before serving.
9. Cut the flatbreads into slices and serve warm.

Summary:

• Calories: 1320kcal
• Fat: 60g
• Protein: 90g
• Carbs: 130g
• Potassium: 2400mg
• Magnesium: 250mg