Frozen breaded fish squares become a light supper when you pair them with a sharp lemon dressing and something to soak it up. The fish cooks while you make the vinaigrette, so you're eating in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 490 calories a serving, 35 g protein, 7 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Once shimmering, lay the breaded fish squares in a single layer and cook until the undersides turn golden, about 5 minutes.5 min
2. While the fish cooks, mince 1 clove of garlic and squeeze the juice from half the lemon into a small bowl. Whisk in 2 tablespoons of butter, salt, and pepper to taste until emulsified.
3. Flip the fish squares and cook until the second side is golden and the fish is cooked through, about 4 more minutes. Transfer to a plate.4 min
4. Pour the warm lemon vinaigrette over the fish. Divide 4 ounces of mixed greens between two plates, top with the fish, and drizzle any remaining dressing over the greens.

Note Swap the lemon for lime and hot sauce for a different sharpness. Leftovers keep in the refrigerator for two days, though the breading softens; reheat gently in a low oven. Serve with rice, couscous, or crusty bread to catch the dressing.