Cajun Baked Fish with Cucumber and Tomato Salad

5 from 2 votes

Cajun Baked Fish with Cucumber and Tomato Salad

This is an almost effortless meal of Cajun spiced fish and a cucumber tomato salad. Salt the cucumber and tomato salad before beginning and set it aside while you make the fish and the whole dish comes together at the same time in about 20 minutes.

Course Main Course

Cuisine American, Mediterranean

Keyword dairy-free, dinner, easy, egg-free, fast, fish, lunch, main, nut-free, seafood

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 355kcal

Author Jenny Ross

Ingredients

For the Fish

1 1/2 pound sole
cajun seasoning
1 tablespoon avocado oil

For the Salad

1/2 English Cucumber quartered lengthwise and diced
1 Roma tomato diced
1/2 tablespoon olive oil
1 tablespoon balsamic
salt and pepper to taste

Get Recipe Ingredients

Instructions

Toss the cucumbers and tomatoes with a generous amount of salt and let stand for 15 minutes while you make the fish.
Preheat the oven to 425ºF. Oil a rimmed baking sheet with 1 tablespoon oil and set aside.
Season fish with salt and pepper. Season generously with cajun seasoning and place fish filets onto the oiled pan.
When the oven is hot, bake until the fish is opaque and flakes with a fork, 10-15 minutes.
Drain any liquid off the salad and add the oil and balsamic and season to taste with salt and pepper. Serve along with fish.

Notes

You can also cook this on the stove top. Add 1 tablespoon oil to a large pan and heat over medium high heat. When hot, add the fish and cook for 3 minutes per side, or until fish flakes with a fork.

Nutrition for the fish alone: Calories: 300 cal, Carbs: 0g, Fiber: 0g, Fat: 14g, Protein: 42g

Nutrition for the salad alone: Calories: 55 cal, Carbs: 5g, Fiber: 1g, Fat: 4g, Protein: 1g

Nutrition