2018/10/04 Lunch
Indulge in a healthy feast with our 2018/10/04 Lunch recipe! Packed with high-protein and low-carb ingredients, this dish is perfect for those following a health-conscious diet without compromising on flavor. Discover how belly, tilapia fillets, and eggplant can come together in a beautiful harmo...
Ingredients
- 0.50 tsp(s) Salt
- 0.50 tsp Black Pepper - Ground
- 1 l yields, Lemon juice, raw
- 1 tbsp(s) Coconut Amino
- 1 tbsp Extra Virgin Olive Oil
- 150 g Belly
- 180 g Tomatoes
- 2 tablespoon Parmesan
- 2 tbsp Coconut Vinegar
- 200 g Tilapia Fillets, Frozen
- 300 g Eggplant, raw
- 40 g Red Onion
- 5 g Garlic, raw
Instructions
- Mince the Garlic and dice the Red Onion.
- Slice the Eggplant into rounds and chop the Tomatoes.
- Season the Tilapia Fillets with Salt, Black Pepper, and half of the Lemon juice.
- Preheat the oven to 375°F (190°C).
- In a baking dish, layer the Eggplant rounds at the bottom, then place the seasoned Tilapia Fillets on top. Sprinkle with Garlic, Red Onion, and Tomatoes.
- Drizzle the Coconut Amino, Coconut Vinegar, and the rest of the Lemon juice over the tilapia and vegetables.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil, sprinkle the Parmesan over the top, and bake for an additional 5 minutes or until the cheese is slightly golden and bubbly.
- While the fish is cooking, heat Extra Virgin Olive Oil in a pan over medium heat and sauté the Belly until crispy, set aside.
- Serve the baked tilapia and eggplant hot, topped with crispy belly bits.
Nutrition Information
- Calories: 358
- Carbohydratecontent: 12
- Fibercontent: 4
- Sugarcontent: 7
- Sodiumcontent: 490
- Proteincontent: 22
- Fatcontent: 24
- Saturatedfatcontent: 4
- Monounsaturatedfatcontent: 3
- Polyunsaturatedfatcontent: 1
- Unsaturatedfatcontent: 4
- Transfatcontent: 0