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Fish with Roasted Tomatoes and Vegetables Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 4 servings
    • Calories: 230
    • Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 97mg
    • Sodium: 142mg
    • Carbohydrates: 12g
    • Fiber: 3g
    • Protein: 34g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Fish with Roasted Tomatoes and Vegetables Recipe

Heart Healthy Recipe Diabetes Recipe
Here's a healthy one-dish entree that can be served directly from the skillet. Any mild, firm white fish like orange roughy, haddock or scrod works well in this recipes.

Ingredients

    • 1 1/2 lb fresh tomatoes
    • 1 medium onion, diced
    • 1 green pepper, diced
    • 2 celery stalks, diced
    • 1 garlic clove, chopped
    • 1 1/2 lb haddock, scrod, or other mild white fish
    • 1 Tbsp olive oil
    • 1 tsp sweet paprika
    • 1/4 tsp sugar

Preparation

    • Preheat oven to 375°F. Rinse tomatoes, arrange in a shallow baking pan and roast until the skins have split open, about 30 minutes. Cool, remove skins and chop coarsely.
    • Sauté the onion in olive oil in a large frying pan. Add peppers and celery and sauté until they begin to soften. Add the garlic, paprika and salt. Add the prepared tomatoes and sugar and bring the mixture to a boil. Add the fish and cook for about 10 minutes, until it is opaque and flakes easily.
    • Remove the fish to a serving dish. If the vegetable mixture is watery, boil a few minutes, then pour the vegetables over the fish.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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