Provençal Char over Mixed Greens with Warm Olive Vinaigrette
Need a gluten free, dairy free, and primal main course? Provençal Char over Mixed Greens with Warm Olive Vinaigrette could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains around 34g of protein, 21g of fat, and a total of 381 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of oranges, orange zest, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Combine first 5 ingredients in a small bowl. Rub mixture over tops of fillets.
Place fillets, skin side down, on a baking sheet coated with cooking spray. Roast at 425 for 15 minutes or until fish flakes with a fork.
Combine olives and next 6 ingredients in a medium bowl.
Heat 3 tablespoons oil in a small skillet over medium heat; add shallots, and saut 1 minute or until soft. Stir shallots into olive mixture.
Place greens and orange sections into a large bowl; add warm olive vinaigrette, and toss to combine. Divide greens mixture among 4 serving plates.
Place 1 fillet over greens on each plate, and break into bite-size pieces.
Note: Prior to combining with the other spice rub ingredients, crush the herbes de Provence with a mortar and pestle to release the aromatic oils.