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

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Nutritional Info
  • Servings Per Recipe: 4
  • 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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Receipe from Michael Thurmond's six day body makeover Receipe from Michael Thurmond's six day body makeover
Number of Servings: 4


    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)


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.

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Member Ratings For This Recipe

  • 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

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