I’m obsessed with this fish dish my mom shared with me the other day. We’ve already made it twice since! Not only does it have so much flavor, but it’s also lean and light, which is perfect for these upcoming bikini months. I’ve had a few photoshoots in the last couple of weeks and eating this at dinner filled me up and provided just the right amount of protein and healthy fats! Hope you love it as much as I do!
Here’s what you need…
- 3 tbs grass-fed butter or 3 tbs of olive oil
- 1/2 pound of mushrooms, thinly sliced
- 1 tomato, chopped
- 2 garlic cloved, minced
- Wild-Caught White fish filet, thinly cut (I love cod)
- 1/3 pound wild-caught pre-cooked shrimp
- 1 can black olives, sliced
- Handful of parsley
- 1 lemon, cut into wedges
- 1 small tomato, cut into wedges
- Salt & Black Pepper to taste
Preheat your oven to 400 degrees F and let’s get cooking! First, we’ll start with the mushrooms. Melt the butter or olive oil in a frying pan on the stove on medium heat and add the mushrooms in (sprinkle in salt and pepper if desired) . Cook them until they are soft and then add the chopped tomatoes and garlic. Place a sheet of aluminum foil in a baking pan and evenly lay out the fish. Layer the shrimp on top of the fish and then pour the mushroom mixture over it. Bake the fish for 12 minutes (or until cooked). Garnish the fish with the black olives, parsley and tomato and lemon wedges. Take pics for Instagram and then enjoy! 😉 Yes, it’s that easy! Let me know what you think!
Happy Cooking!
<3 Ailis
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