Mediterranean Pollock Recipe - Healthy High-Protein Fish For Weight Loss And Calorie Deficit Meals скачать в хорошем качестве

Mediterranean Pollock Recipe - Healthy High-Protein Fish For Weight Loss And Calorie Deficit Meals

This Mediterranean Pollock recipe is a light, flavorful meal that fits perfectly into a weight-loss and calorie-deficient lifestyle. Pollock is a lean, high-protein fish that keeps you full without loading up on calories. Inspired by Mediterranean flavors, this dish utilizes simple yet flavorful ingredients, including olive oil, herbs, garlic, and tomatoes. It’s an easy fish recipe that comes together quickly, making it ideal for busy weeknights after a workout. The combination of protein and healthy fats supports muscle recovery and long-lasting energy. If you’re following a Mediterranean diet or focusing on clean eating, this pollock recipe checks all the boxes. Serve it with wilted spinach for a balanced, satisfying meal. This is proof that healthy seafood dinners can be both delicious and filling while still supporting your fitness goals. Calories: ~720–760 kcal Protein: ~45–48 g Fat: ~54–57 g Saturated Fat: ~24–26 g Carbohydrates: ~16–18 g Fiber: ~3–4 g Sugar: ~4–5 g Cholesterol: ~205–215 mg Sodium: ~980–1,100 mg Omega-3 Fatty Acids: ~600–700 mg Enjoy, Michael P.S. Don't forget to hit like and subscribe. Season 2 4oz pollock fillets with 1/2 teaspoon of paprika, 1/2 teaspoon of organeo, 1/8 teaspoon of salt and 1/8 teaspoon pepper. Add 1 tablespoon of butter and 1 tablespoon of olive oil to a saute pan and fry the pollock until cooked. Remove the pollock and set it aside. In the same saute pan, add 2 teaspoons of minced garlic. Quickly add in 1/2 cup of chopped cherry tomatoes. As the tomatoes break down, add 1 tablespoon of sun-dried tomatoes and 1/4 cup of halved Kalamata olives. Add the end, add 1/4 cup of cream, 1 teaspoon of lemon juice and 1 teaspoon of parsley. Return the pollock to the sauce to reheat. Wilt 2 cups of spinach in another saute pan. Pile the spinach into the middle of the plate and top with the pollock. Spread the sauce around the plate and top with 1/4 cup of feta cheese and any remaining kalamata olive halves.