Garden Vegetable-baked Haddock
Nutrition Facts
Serving Size | 1 |
Calories | 244 |
Total Fat | 6 g |
Saturated Fat | 1 g |
Sodium | 709 mg |
Total Carbohydrate | 6 g |
Dietary Fiber | 2 g |
Protein | 34 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Small zucchini, diced | 1 |
Plum tomatoes, seeded and diced | 2 |
Scallions, chopped | 2 |
Olive oil | 2 teaspoons |
Salt | ¼ + ¼ teaspoon |
Freshly ground pepper to taste | |
Haddock filet, skinned and cut into 2 pieces | ¾ pound |
Dry white wine | 1/3 cup |
- Directions
- Preheat oven to 425Àö F.
- In a medium bowl, combine zucchini, tomatoes, scallions, and olive oil. Season with ¼ teaspoon salt and freshly ground pepper to taste.
- Place fish filets in a baking dish and season with remaining ¼ teaspoon salt. Top with the vegetable mixture. Pour wine around the fish. Cover with foil and bake for 15-18 minutes, until fish is opaque throughout and flakes easily with a fork.
Exchanges
4 very lean meats; 1 fat; 2 vegetables
Side Suggestions: Boiled Potatoes
Wash and scrub 4 small potatoes. Place in a pot and fill with water; cover and place over high heat. Once boiling, reduce heat to low and simmer. Cook for about 20 minutes, until potatoes are tender when pierced with a fork.
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