Baked Fish Fillets with Mushrooms & Tomatoes (six day body makeover)

Name: Baked Fish Fillets with Mushrooms & Tomatoes (six day body makeover) Recipe
Yield: 4
Ingredients: Atlantic Pollock (fish) 12 oz; Celery raw 3 stalk medium (7-1/2 - 8 long); Mushrooms fresh 1 cup pieces or slices; Dill weed dried 2 tsp (or rosemary); *Lemon Juice 1 lemon yields; Pepper black .5 tsp; Red Ripe Tomatoes 4 medium whole (2-3/5 dia)

(1)

Number of Servings: 4

Ingredients

Atlantic Pollock (fish), 12 oz Celery, raw, 3 stalk, medium (7-1/2" - 8" long) Mushrooms, fresh, 1 cup, pieces or slices Dill weed, dried, 2 tsp (or rosemary)*Lemon Juice, 1 lemon yieldsPepper, black, .5 tspRed Ripe Tomatoes, 4 medium whole (2-3/5" dia)

Directions

Preheat the oven to 375. Sautee the celery and mushrooms (and onion, optional) briefly in a few tablespoons of water. Add the dill or rosemary. Arrange the sauteed vegetables in a baking dish. Place the fish on top. Sprinkle with fresh lemon juice and some freshly grated pepper, then over the fish with sliced tomatoes. Bake, uncovered for 35-40 minutes. If necessary, add a slight amount of water to prevent the fish from drying what it bakes.

Number of Servings: 4

Recipe submitted by SparkPeople user NICOLENESSSPARK.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 139.7
Total Fat: 1.6 g
Cholesterol: 77.3 mg
Sodium: 132.6 mg
Total Carbs: 8.8 g
Dietary Fiber: 2.3 g
Protein: 23.2 g

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Member Reviews

SCUNNINGHAM2002
This recipe is off the hook. I used lemon pepper seasoning because I did not have any lemons and added more celery because I LOVE celery and used rosemary instead of dill. I prepared this over brown rice and used plum tomatoes!!! YUMMY!!! I will definitely prepare this again. - 6/4/12