TLC Cooking "Baked Fish with Tomatoes & Herbs"

Baked Fish with Tomatoes Herbs

YIELD Makes 4 servings
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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:

Preheat oven to 350°F. Coat 12X8-inch glass baking pan with nonstick cooking spray.
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.
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.
Serve fish topped with tomato mixture.

This recipe appears in: Fish

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