|Servings||Prep Time||Cook Time|
|3||3 mins||30 mins|
|1.||Pre-heat oven to 375 °F (190 °C).|
|2.||Place fillets in lined baking dish , skin side down (foil optional).|
|3.||Cover fillet with fresh tarragon leaves. Squeeze juice from lemon over fillet. Lightly dust with fresh ground black peppercorn.|
|4.||Make a foil 'tent' over the fillet and bake for 30 minutes at 375 °F.|
|5.||Toss together the baby spinach, snow peas, balsamic vinegar and parmesan cheese. Place portions on to serving dishes.|
|6.||To easily remove the fish from the skin, use a large serving spoon to scoop the fish off the skin and on to your pre-portioned salad. Serve immediately.|
There are 213 calories in 1 serving of Baked Whitefish with Tarragon over Spinach.
Calorie split: 36% fat, 16% carbs, 49% protein.
|Serving Size||1 serving|