Lunch

Spinach and Tomato Saut? with Flounder is for Lunch.

Spinach and Tomato Saut? with Flounder takes 5 minutes to prepare.

Spinach and Tomato Saut? with Flounder takes 10 minutes to cook.

Spinach and Tomato Saut? with Flounder makes 1 servings.

The ingredients for Spinach and Tomato Saut? with Flounder are:

Baby Spinach (raw), 2 cup
Baby Portabella Mushrooms, fresh, 1/4 cup, pieces or slices
1/4 med yellow onion,
Celery, raw, 1 stalk, small chopped
1/4 Med. Green Bell Pepper, chopped
Cherry tomato - 1/4 cup sliced in half
Flounder (fish), 1 fillet
Olive oil/ Pompeian Mediterranean Blend, 1 tbsp
Garlic, 1 clove

Here is how you make Spinach and Tomato Saut? with Flounder:

Heat 1/2 tablespoon of olive oil in a saut?' pan on med heat. Add the onion, celery, mushroom and peppers. Add Salt and Pepper and garlic (sliced, diced, smashed or crushed, your choice). Cook until veggies become crisp tender and the mushrooms slightly brown. Once veggies are cooked to your taste, add the tomatoes and saut? and until warm. Add Spinach and cook until wilted. Remove from pan then heat the remaining oil Season the fish with Mrs. Dash and Salt to taste.Add fish to pan and cook for 3 mins per side, add more time if fillet is bigger than 4 oz. Cook until fish is golden brown and cooked through. Serving Size: 1Number of Servings: 1Recipe submitted by SparkPeople user CIJNTJEV.

The nutritional information for Spinach and Tomato Saut? with Flounder is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 325.4

• Total Fat: 16.0 g
• Cholesterol: 86.4 mg
• Sodium: 221.9 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 4.1 g
• Protein: 34.3 g

The dietary needs meet for Spinach and Tomato Saut? with Flounder is Low Carb