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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 269.5
  • Total Fat: 11.9 g
  • Cholesterol: 106.6 mg
  • Sodium: 891.2 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 33.8 g

View full nutritional breakdown of Cheesy Garden Veggies and Fish calories by ingredient
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Cheesy Garden Veggies and Fish

Submitted by: LEANNES2008

Introduction

I love this recipe for myself and my husband. I usually make it with rice. We eat all the fish for dinner and then I take left over veggies and rice for lunch the next day. I love this recipe for myself and my husband. I usually make it with rice. We eat all the fish for dinner and then I take left over veggies and rice for lunch the next day.
Number of Servings: 4

Ingredients

    1 lb fish (I use Haddock)
    3 TBLS Smart Balance Buttery Spread (or Marg.)
    1 TBLS lemon juice
    1/2 tsp salt
    1/2 tsp pepper
    1 tsp dried basil (or 6 leaves fresh)
    2 Medium Zucchinis
    2 medium small tomatoes
    1 medium onion
    1/2 C Monterey Jack Cheese
    1/2 C Colby Cheese

Directions

Makes 4 servings

Melt margarine, add lemon juice, salt, pepper, and basil. Put fish in baking dish. Cover with chopped vegetables. Pour margarine mix over fish and veggies Bake at 350 for 25-30 min. Top with cheese and allow to melt.


*Note: When I make this for only 2 svgs I use the same amount of veggies and 1/2lb of fish instead. See my note above about leftovers.

Number of Servings: 4

Recipe submitted by SparkPeople user LEANNES2008.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • I do plan to make this, I have to use lactose free cheese, Just asdda bit more spice with the cheese, and reduce the sodium (both due to my being on a low sodium restricted diet. I'll let you know any changes I make and if it doesn't turn out won't rate it. My fault not yours.

    Leanne - 4/1/08

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