Baked Fish with Tomato Coulis
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 4-oz pieces fresh or frozen light fish, such as cod or halibut.1 Tbs + 1 tsp olive oil¼ tsp salt¼ tsp freshly ground black pepper6 medium fresh garlic cloves, minced4 cups diced tomatoes1 large lemon, peeled and sectioned2 Tbs fresh basil chiffonade1 Tbs drained capers1 tsp balsamic vinegar
Preheat oven to 350 F.
To prepare fish, brush with ¾ tsp of the oil; sprinkle with salt and pepper. Arrange fish in shallow baking dish just large enough to hold fish in a single layer; bake 10-12 minutes, until fish flakes easily when tested with fork.
Meanwhile, to prepare coulis, in medium nonstick skillet, heat remaining 1 tsp oil; add 2/3 of the garlic. Cook over medium-high heat, stirring constantly, until tender. Add tomatoes, lemon, basil and capers; cook, stirring frequently, 3 minutes, until tomatoes are softened. Stir in vinegar. Remove from heat.
To serve, spoon 1/4 of the coulis over each fish fillet.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BEESTERSMOM.
To prepare fish, brush with ¾ tsp of the oil; sprinkle with salt and pepper. Arrange fish in shallow baking dish just large enough to hold fish in a single layer; bake 10-12 minutes, until fish flakes easily when tested with fork.
Meanwhile, to prepare coulis, in medium nonstick skillet, heat remaining 1 tsp oil; add 2/3 of the garlic. Cook over medium-high heat, stirring constantly, until tender. Add tomatoes, lemon, basil and capers; cook, stirring frequently, 3 minutes, until tomatoes are softened. Stir in vinegar. Remove from heat.
To serve, spoon 1/4 of the coulis over each fish fillet.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BEESTERSMOM.
Nutritional Info Amount Per Serving
- Calories: 118.4
- Total Fat: 5.4 g
- Cholesterol: 15.6 mg
- Sodium: 687.1 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.3 g
- Protein: 8.4 g
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