White Fish Provencal
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 241 |
Total Fat | 8 g |
Saturated Fat | 1 g |
Sodium | 895 mg |
Total Carbohydrate | 17 g |
Dietary Fiber | 1 g |
Protein | 27 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Cooking spray | |
Firm white fish (eg, mahi mahi, snapper, orange roughy), cut into 2 filets | ¾ pound |
Salt | 1/8 teaspoon |
Freshly ground pepper to taste | |
Olive oil | 2 teaspoons |
White onion, chopped | ¼ |
Diced tomatoes, drained | ½ (14.5-ounce) can |
Olives (your choice), pitted and halved | ¼ cup |
Dried basil | ½ teaspoon |
Garlic powder | ¼ teaspoon |
Dried thyme | ¼ teaspoon |
- Directions
- Preheat oven to 375°F.
- Place fish in a baking dish coated with cooking spray, sprinkle with salt and pepper, and bake until done, about 15 minutes.
- Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and cook 3-4 minutes, until tender. Add tomatoes, olives, basil, garlic powder, and thyme, and simmer 3 minutes.
- Spoon sauce over fish and serve.
Exchanges
4 very lean meats; 1.5 fats
Side Suggestions: Zucchini and Carrot Julienne
Cut 1 small zucchini and 1 small peeled carrot into 2-inch julienne (very thin) strips. Heat 2 teaspoons olive oil over medium-high heat in a medium nonstick skillet. Cook about 5 minutes, until vegetables are tender. (They should retain their shape and some of their crispness.) Season with ¼ teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 61 calories; 5 g carbohydrate; 1 g protein; 4.5 g fat (0.5 g sat); 1.5 g fiber; 158 mg sodium. Exchanges: 1 vegetable; 1 fat.
Side Suggestions: Brown Rice Pilaf
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