Tomato-Basil Baked Fish
This recipe can be used with several kinds of fish, and the ingredients are those I usually have on hand. Baking fish is so easy, and I fix this healthy dish often. —Annie Hicks, Zephyrhills, Florida
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon dried basil
- 2 teaspoons grated parmesan cheese
- 8 ounces orange roughy red snapper, cod or haddock fillets
- 2 plum tomatoes thinly sliced
- Carbohydrate 5.28984656736949 g
- Cholesterol 68.9555221052 mg
- Fat 1.90598290343599 g
- Fiber 1.54451348039571 g
- Protein 20.1260790175284 g
- Saturated Fat 0.310207686203788 g
- Serving Size 1 1 servings. (242g)
- Sodium 103.83243259235 mg
- Sugar 3.74533308697377 g
- Trans Fat 0.488141121013765 g
- Calories 119 calories
In a shallow bowl, combine the lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400degrees for 10-12 minutes or until fish flakes easily with a fork.
