Mediterranean Keto Baked Fish with Tomato Sauce and Spinach
This beautiful meal is a perfect addition to your Mediterranean Keto diet recipe collection. Tender fish fillets are baked in a lovely tomato sauce and then served with garlic spinach. This dish is a healthy and filling lunch or dinner option for the entire family. It’s full of proteins and healthy fats to keep you full for hours. You can serve the fish with some freshly grated parmesan cheese to enhance those beautiful Mediterranean flavors. We have added some sweetener to the sauce to balance the bitter flavor of tomatoes. Feel free to adjust it according to your taste. You can also add some fresh rosemary or oregano instead of thyme for a different yet equally delicious flavor. Enjoy!
How to Make It
Step 1
Peel and finely slice two garlic cloves. Slice the chili. Heat two tablespoons of olive oil in a large pan over medium heat. Add the garlic and chili. Cook for 1-2 minutes. Add the tomatoes and season lightly with some salt and pepper. Reduce the heat to low and gently simmer for 30 minutes.
Step 2
Add the erythritol, thyme, and red wine vinegar. Mix all well and continue to cook for another 3-4 minutes. Optionally, add some more salt or pepper to taste. Remove from the heat.
Step 3
Preheat the oven to 400°f (200°C). Season the fish fillets on both sides with some salt and pepper. Place in a baking pan (7×11-inch). Add the tomato sauce and olives. Cook for 15-20 minutes.
Step 4
Meanwhile, finely slice the remaining garlic. Heat the remaining olive oil in a large pan over medium heat. Add the garlic and cook for 1-2 minutes. Add the spinach and season with some more salt to taste. Continue to cook for 5-6 minutes, stirring occasionally.
Step 5
Serve the baked fish fillets with spinach. Season with some more salt or black pepper to taste. Optionally, serve with some freshly grated parmesan and garnish with fresh thyme sprigs.
Ingredients
- Hake
14 oz
- Garlic
2 clove
- Hot chili peppers, red, raw
0.5 oz
- Extra virgin olive oil
2 tbsp
- Tomato, canned
1 lb
- Thyme, fresh
1 tbsp
- Erythritol Granulated
2 tbsp
- Red wine vinegar
1 tsp
- Greek olives
3.5 oz
- Garlic
2 clove
- Spinach
8 oz
- Extra virgin olive oil
2 tbsp