NUTRITION FACTS
Serving Size = 4 ounces of fish (176g); Servings per container = 4; Calories 200; Total Fat 10g (15%); Saturated Fat 1.5g (8%); Cholesterol 70mg (23%); Sodium 260mg (11%); Total Carbohydrate 4g (1%); Dietary Fiber 1g (4%); Sugars 2g; Protein 22g.

ROASTED FISH WITH PEPPERS

4 servings / 1 serving = 4 ounces of fish

ROASTED FISH WITH PEPPERS

4 servings / 1 serving = 4 ounces of fish

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 pound white fish, such as cod, halibut, or tilapia
  • ¼ teaspoon salt
  • freshly ground black pepper, to taste
  • 1 Tablespoon extra-virgin olive oil, divided
  • ½ red bell pepper, thinly sliced
  • ½ green bell pepper, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 Tablespoon capers
  • 1 lemon
  • 1 small bunch parsley

 

DIRECTIONS

  1. Preheat oven to 400° Season the fish with salt and pepper.  Set aside.
  2. Toss the slices of pepper and garlic with ½ Tablespoon olive oil. Lay on a sheet pan, allowing enough room in between each slice so that they are able to brown and soften.  Roast for 10 minutes.
  3. Remove the sheet pan from the oven. Scrape the peppers to the edges of the pan, leaving some space for the fish to lie.  Drizzle the fish with the other ½ Tablespoon of olive oil and scatter the capers on top.  Roast for another 10 minutes, or until fish is flaky and opaque.
  4. Remove from the oven and squeeze fresh lemon juice on top of fish. Chop a handful of parsley and spread on top.
  5. Serve the fish with peppers over rice and a green salad.
NUTRITION FACTS
Serving Size = 4 ounces of fish (176g); Servings per container = 4; Calories 200; Total Fat 10g (15%); Saturated Fat 1.5g (8%); Cholesterol 70mg (23%); Sodium 260mg (11%); Total Carbohydrate 4g (1%); Dietary Fiber 1g (4%); Sugars 2g; Protein 22g.

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