3 High Protein Pescatarian Meals with Recipes

We have prepared the top 3 high-protein pescatarian meal recipes. You will no longer have to wonder, “Am I missing out on protein in my pescatarian diet?” By following this article, you can take a healthy step for yourself.

Here Are the Top 3 High Protein Pescatarian Meals

Fish is one of the only foods from which you can get protein on the pescatarian diet, which can cause people to feel bored eating it every day. But are you sure that fish is the only food from which you can get protein?

The fact is that there are other excellent sources of protein for followers of a pescatarian diet.

High Protein Pescatarian Meals

1. Green Lentil with Eggplant (4 Servings)

High protein pescatarian meals – Green lentils with eggplant

Maybe you’ve made or eaten a dish like this before. But we claim this is unlike anything you’ve eaten before. This recipe is a few steps ahead of similar recipes with a different taste. This low-in-calorie, high-in-protein recipe contains 7 grams per serving.

Per Serving

Calories: 258

Net Carb: 20g

Total Fat: 14g

Protein: 7g

Ingredients

Green lentils (1 cup)
Tomatoes (2 medium)
Onion (1 medium)
Eggplant (1 medium)
Garlic (2 large cloves)
Tomato paste (1.5 tablespoons)
Pepper paste (1 tablespoon)
Olive oil (4 tablespoons)
Salt, pepper and paprika

Recipe

First, peel the eggplant in a striped fashion, leaving some of the skin on it. Chop it into small cubes and leave it for 20 minutes in the cold saltwater you have prepared.
Then, wash the lentils and put them in a small saucepan. Fill the pot with water and boil the lentils for about 10 minutes. Drain the water and set the lentils aside.
Now dice the onions. Pour olive oil into a preheated pot and start frying the onions when the oil becomes hot. Adjust the salt of the food at this stage. Thus, roasted onions with salt add a better flavor.
Add the crushed garlic to the onions and fry for 2 more minutes. Then, add the tomato and pepper paste and continue frying.
Add the spices and eggplant you have washed well to drain the water and remove the salt. Fry for 10 minutes. Then add the lentils and fry for another 5 minutes.
Add the peeled and diced tomatoes. Then, add 3 cups of water. Close the lid of the pot and increase the heat. When the water boils, reduce the heat and cook until the eggplants and lentils are tender.

2. Chickpea Quinoa Salad (2 Servings)

Quinoa salad recipe

This salad will keep you full until the evening. It contains 17 grams of protein per serving.

Per Serving

Calories: 589

Net Carb: 45.5g

Total Fat: 32g

Protein: 17g

Ingredients

Quinoa (1 cup)
Water (2 cups)
Boiled chickpeas (1.5 cups)
Olive oil (3 tbsp)
Red bell pepper (1)
Avocado (Half)
Lemon juice (1 lemon)
Parsley (1/4 cup)
Other greens you like (Optional)
Black cumin (Half a tsp)
Paprika (1 tsp)
Turmeric (Less than 1 pinch)
Thyme (Half a tsp)
Salt and pepper

Recipe

Put the quinoa on the stove with the water and cook until tender and swollen. Then, preheat the oven to 220 degrees. Meanwhile, put the pepper, lemon juice, salt, 1 tbsp olive oil, black pepper, and paprika in the food processor and blend for a while.
Mix the chickpeas with 2 tbsp olive oil, salt, paprika, turmeric and thyme. Bake in the preheated oven for 15 minutes.
Peel and slice the avocado in half. Get a bowl or salad plate. Put all the ingredients inside. Pour the sauce you prepared in the food processor over it. Sprinkle black cumin on top.

3. Fish Cakes (4 Servings)

Fish cakes recipe

This delicious meal contains 25 grams of protein.

Per Serving

Calories: 300

Net Carb: 8g

Total Fat: 10g

Protein: 25g

Ingredients

Haddock fillet or Seabass (1.10 lbs / 500 grams)
Scallion (6 branches)
Shallot (4 nos)
Parsley (1/2 bunch)
Dill (1/4 bunch)
Egg yolk (1 egg)
Breadcrumbs (1.5 tbsp)
Lemon peel (Grated, of 1 lemon)
Curry (1/2 tsp)
1 cup of oil to fry
Salt, pepper

Recipe

Clean the skin and bones of the fillet haddock. Wash and dry thoroughly, then chop it into extra-small pieces.
Finely chop the dill and parsley. Cut the scallions into rings. Soak the shallots in hot water for 5 minutes to make them easier to peel. After peeling, chop the shallots into extra-small cubes.
Place the extra-small haddock pieces in a deep mixing bowl. Add the chopped shallots, scallions, breadcrumbs, greens, egg yolk, curry, salt and pepper, and grated lemon peels.
Mix all the ingredients well and knead like a dough. Take walnut-sized pieces from the mixture you prepared and roll them in your hand, then press them to give the shape of meatballs.
Now, take out a deep frying pan, preheat it, and pour the oil into it. Add the meatballs to the heated oil and fry both sides until golden brown. Place the fried fish meatballs on a paper towel-lined plate. Let them rest until they absorb the oil, then serve them lukewarm.