Baked Fish Fillets with Mushrooms & Tomatoes (six day body makeover)
 Recipe){kind=link}
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
View full nutritional breakdown of Baked Fish Fillets with Mushrooms & Tomatoes (six day body makeover) calories by ingredient
Introduction
Receipe from Michael Thurmond's six day body makeover Receipe from Michael Thurmond's six day body makeoverNumber of Servings: 4
Ingredients
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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)
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.
Number of Servings: 4
Recipe submitted by SparkPeople user NICOLENESSSPARK.
Member Ratings For This Recipe
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