Baked Fish Dinner For Two
Dec 13, 2006 17:17:47 GMT -8
Post by jjg on Dec 13, 2006 17:17:47 GMT -8
Baked Fish Dinner For Two
A fish dinner that is steamed in the oven to bring all the flavors of the veggies and fish to your pallet. Choose a firm, white fleshed fish like cod, scrod, or bass to make this dish. You may use green, red or yellow bell peppers. No need for a side dish unless you 're really hungry, but then again ... dessert!
Prep Time: approx. 35 Minutes. Cook Time: approx. 40 Minutes.
Ready in: approx. 1 Hour 15 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Steve Tomasso
4 tablespoons olive oil, divided
2 baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3 inch long slices
4 cloves garlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley or fennel, for garnish
Directions
1 Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.
2 In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.
3 Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes.
4 Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 423
Total Fat: 29.6g
Cholesterol: 52mg
Sodium: 128mg
Total Carbs: 20.4g
Dietary Fiber: 3.9g
Protein: 19.6g
A fish dinner that is steamed in the oven to bring all the flavors of the veggies and fish to your pallet. Choose a firm, white fleshed fish like cod, scrod, or bass to make this dish. You may use green, red or yellow bell peppers. No need for a side dish unless you 're really hungry, but then again ... dessert!
Prep Time: approx. 35 Minutes. Cook Time: approx. 40 Minutes.
Ready in: approx. 1 Hour 15 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Steve Tomasso
4 tablespoons olive oil, divided
2 baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3 inch long slices
4 cloves garlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley or fennel, for garnish
Directions
1 Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.
2 In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.
3 Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes.
4 Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 423
Total Fat: 29.6g
Cholesterol: 52mg
Sodium: 128mg
Total Carbs: 20.4g
Dietary Fiber: 3.9g
Protein: 19.6g