Healthy Tandoori Fish Fillets With Spinach Salad

When it comes to weight loss friendly fare, seafood always comes up as a winner.
High in protein and low in fat (including nasty saturated fat), fish is also chock full of Omega-3 fatty acids.
These essential fats are not naturally produced by the body which means that we need to take them from our food.
Including fish in our diet a couple of times a week means helps to ensure that we are getting a healthy dose of Omega, a particularly good thing for cardiovascular health.

Omega 3 and weight loss

The list of benefits that come with adding Omega 3 to our diet is extensive. A more recent discovery however is the role Omega 3 has to play in weight loss.
Research has indicated that Omega 3 helps us to lose weight in a number of different ways. Most importantly, regular consumption of this fatty acid helps us to regulate our blood sugar and insulin levels, meaning our that our body is able to convert fat into energy more efficiently.
Regulated insulin levels also mean that the enzymes that encourage fat storage are decreased, allowing our bodies to burn fat as opposed to holding on to it.
Having even levels of blood sugar also helps us to feel full for longer, which usually means less snack attacks and fewer calories consumed, both important factors in sustained, healthy weight loss.
Bearing all that in mind, it’s no wonder we’re so keen on fish around here!
Try this tasty, indian inspired recipe for a healthy dose of Omega 3 and protein, without the excess calories usually associated with Indian food.
Enjoy!

Ingredients

• 4 white fish fillets
• 4 tbsp reduced fat Greek yoghurt
• 3 tbsp tandoori curry paste
• 2 tbsp lemon juice
• 1 tbsp grated/minced ginger
• 1 garlic clove, crushed
• 1/2 cucumber, diced
• 2 cups baby spinach leaves, rinsed
• 2 tbsp mint leaves, roughly chopped
• 4 cherry tomatoes, diced

Directions

• In a shallow dish, combine 3 tbsp Greek yoghurt, tandoori paste, lemon juice, garlic and ginger
• Add the fish fillets and toss to thoroughly coat
• Cover dish with cling film and place in the fridge for 15-30min
• Preheat the oven to 220C
• Remove fish from the fridge and place on a wire baking rack and place this in/on a baking tray.
• Cook in the oven for 15-20min or until fish is cooked through and flakes easily with a fork.
• While fish is baking, place spinach, tomatoes, cucumber and mint in a small bowl.
• Pour over remaining 1 tbsp yoghurt and use a fork to combine well
• Serve fish with salad on the side and a squeeze of lemon juice if you fancy it