Print
ShareThis
Old World Chicken and Vegetables
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Yield: Makes 4 servings
Ingredients:
4
lean white fish fillets (about 1 pound), such as orange roughy or sole
2
tablespoons plus 2 teaspoons lemon juice, divided
1/2
teaspoon paprika
1
cup finely chopped seeded tomatoes
2
tablespoons capers, rinsed and drained
2
tablespoons finely chopped fresh parsley
1-1/2
teaspoons dried basil
2
teaspoons olive oil
1/4
teaspoon salt
Preparation:
1.
Preheat oven to 350°F. Coat 12X8-inch glass baking pan with nonstick cooking spray.
2.
Arrange fish fillets in pan; drizzle 2 tablespoons lemon juice over fillets and sprinkle with paprika. Cover with foil; bake 18 minutes or until opaque in center and flakes easily when tested with fork.
3.
Meanwhile, in medium saucepan, combine tomatoes, capers, parsley, remaining 2 teaspoons lemon juice, basil, oil and salt. Five minutes before fish is done, place saucepan over high heat. Bring to a boil. Reduce heat and simmer 2 minutes or until hot. Remove from heat.
4.
Serve fish topped with tomato mixture.
Nutritional Information:
| Serving Size: 1 fish fillet with about 1/4 cup tomato mixture | |
| Fiber | 1 g |
| Carbohydrate | 4 g |
| Cholesterol | 42 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 25 % |
| Calories | 150 |
| Protein | 24 g |
| Sodium | 360 mg |
Dietary Exchange:
| Vegetable | 1 |
| Meat | 3 |
This recipe appears in:
Fish
