- 3-4 cups greens
- 5 pieces of haddock
- 1 Roma tomato – dived
- olives of your choice – chopped
- green and red bell pepper – chopped
- feta cheese
- minced garlic
- olive oil
- 1 lemon
Into a small bowl, add your greens – I used a mix of spinach and kale – chopped up Roma tomato, peppers and olives and mix.
Season with salt, pepper and minced garlic.
Add a drizzle of olive oil and your feta cheese. Mix until combined.
Let the salad marinate for at least an hour before baking your fish.
Once you’re ready to bake your fish, set each piece on a foil lined baking sheet sprayed with cooking spray.
Season with salt and pepper and a drizzle of olive oil.
Bake in a 375° oven for 25 minutes – until baked through.
You’ll know it’s done when the fish is white and flakes with a fork!
Take your fish out of the oven and spoon your Greek salad over top each piece.
Finish with a squeeze of lemon and serve!