Baked Fish with Tomatoes & Herbs the Editors of Publications International, Ltd.
Makes 4 servings
|4||lean white fish fillets (about 1 pound), such as orange roughy or sole|
|2||tablespoons plus 2 teaspoons lemon juice, divided|
|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|
- 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.
|Serving Size:||1 fish fillet with about 1/4 cup tomato mixture|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||25 %|
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