SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.1
  • Total Fat: 5.8 g
  • Cholesterol: 55.0 mg
  • Sodium: 936.1 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 23.0 g

View full nutritional breakdown of Italian Fish and Veggies calories by ingredient
Report Inappropriate Recipe

Italian Fish and Veggies

Submitted by: SHARIB24
Italian Fish and Veggies

Introduction

Adapted from Giada De Laurentiis, extremely quick and easy to make! Adapted from Giada De Laurentiis, extremely quick and easy to make!
Number of Servings: 4

Ingredients

    1 lemon, zested
    1 1/2 teaspoons salt, plus more for seasoning
    1/2 teaspoon freshly ground black pepper, plus more for seasoning
    1 1/2 pounds sugar snap peas, stemmed
    1 yellow bell pepper, sliced
    24 baby carrots
    1/2 cup white wine
    1/4 cup lemon juice
    4 teaspoons olive oil
    4 (4-ounce) tilapia fillets, skinned (or other fish about 1/2-inch thick)
    8 thin slices lemon

    Special equipment - 4 large pieces of aluminum foil

Directions

Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.

Combine the snap peas, yellow pepper, and baby carrots in a large bowl. Add white wine, lemon juice, and olive oil. Sprinkle with salt and pepper and gently toss. Distribute 1/4 of the veggies onto each of the 4 pieces of foil.

Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.

Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish.

Number of Servings: 4

Recipe submitted by SparkPeople user SHARIB24.






Great Stories from around the Web


Rate This Recipe