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Lemon & Herb Fish with Quinoa Tabouli

This simple dinner makes for an excellent mid-week meal. It’s highly nutritious and full of protein to keep you satiated long into the night. White fish is also packed with B vitamins that increase your metabolism – helping with healthy weight maintenance.





  • 2 white fish fillets (such as basa, hallibut or cod)
  • 1/4 red onion, finely diced
  • 1/2 cup spinach leaves
  • 10 cherry tomatos, halved
  • 1 cup cooked quinoa
  • 3 tbsp fresh thyme leaves
  • 3 tbsp fresh parsley, roughly chopped
  • salt and pepper
  • 1 lemon

Tip: If you can’t lay your hands on fresh herbs, dried ones will work just as well.


  1. Preheat oven to 180° and line a baking sheet with foil.
  2. Place fish fillets on the tray and sprinkle over fresh thyme leaves, salt and pepper.
  3. Squeeze over 1/2 lemon juice and bake for 13-15 minutes, until fish is just cooked through.
  4. Meanwhile, in a bowl combine quinoa, parsley, onion, tomatos and spinach. Dress with remaining lemon juice and season to taste.
  5. Serve fish on a bed of the tabouli and enjoy!

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).


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