Lemon Herb Baked Fish with Tomatoes - Easy & Delicious Recipe

YIELD Makes 4 servings

INGREDIENTS

4 lean white fish fillets (about 1 pound), such as orange roughy or sole 2 tablespoons plus 2 teaspoons lemon juice, divided 1/2 teaspoon paprika 1 cup finely chopped seeded tomatoes 2 tablespoons capers, rinsed and drained 2 tablespoons finely chopped fresh parsley 1‑1/2 teaspoons dried basil 2 teaspoons olive oil 1/4 teaspoon salt

PREPARATION:

1. Preheat oven to 350°F. Coat 12X8-inch glass baking pan with nonstick cooking spray.
2. Arrange fish fillets in pan; drizzle 2 tablespoons lemon juice over fillets and sprinkle with paprika. Cover with foil; bake 18 minutes or until opaque in center and flakes easily when tested with fork.
3. Meanwhile, in medium saucepan, combine tomatoes, capers, parsley, remaining 2 teaspoons lemon juice, basil, oil and salt. Five minutes before fish is done, place saucepan over high heat. Bring to a boil. Reduce heat and simmer 2 minutes or until hot. Remove from heat.
4. Serve fish topped with tomato mixture.

This recipe appears in: Fish NUTRITIONAL INFORMATION: Serving Size: 1 fish fillet with about 1/4 cup tomato mixture Fiber 1 g Carbohydrate 4 g Cholesterol 42 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 25 % Calories 150 Protein 24 g Sodium 360 mg DIETARY EXCHANGE: Vegetable 1 Meat 3