• 4 oz sole (flounder) fillets
  • 3 cups organic baby spinach
  • ½ cup grapefruit, cubed
  • ½ cup avocado, cubed
  • ¼ cup red pepper, chopped
  • ¼ cup yellow pepper, chopped
  • 1 Tbsp fresh lime juice
  • 1 tsp fresh parsley, minced
  • 1 Tbsp spring onion, minced
  • Red pepper flakes (optional)
  • 1 cup brown rice, cooked


  1. In a medium-size bowl, combine grapefruit, avocado, peppers, lime juice, parsley, onion, and pepper flakes; toss lightly. Chill in the refrigerator.
  2. Preheat oven to 375°. Line baking sheet with parchment paper lightly coated with cooking spray.
  3. Rinse fillets; pat dry. Bake fillets 10–12 minutes.
  4. Top each fillet with salsa, and serve on a bed of baby spinach with a side of rice.
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