From Paulette Vickery's Recipe Collection

WW: GREEK BAKED FISH WITH VEGETABLES

fish, main dish, vegetables

1 tablespoon olive oil
2 each onions, chopped
5 teaspoon minced garlic, in a jar
1 can crushed tomatoes, 28oz
4 each carrots, sliced
1 each green bell pepper, chopped
1/4 cup dry white wine
2 teaspoon dried oregano
1/2 cup minced parsley
1 1/4 lb fish fillets
1/2 teaspoon black pepper

Preheat oven to 400 degrees. Heat oil in a large nonstick sauce pan, or dutch oven. Add onions and garlic. Cook, stirring as needed until tender, about 5 minutes. Add tomatoes, carrots, bell pepper, wine, and oregano. Bring to a boil. Reduce the heat and simmer uncovered, stirring as needed, until sauce is slightly thickened, about 20 minutes. Stir in the parsley. Ladle half of the sauce into a 2 1/2 quart casserole. Top with the fish. Ladle the remaining sauce on top. Bake until the fish is opaque, 15-20 minutes. Serve sprinkled with black pepper. (Suggested types of fish fillets, orange ruffy, flounder, cod, or perch.) Per serving: calories 283, total fat 6 G, saturated fat 1 G, cholesterol 128 MG, sodium 155 MG, carbohydrate 26 G, fiber 6 G, protein 31 G, calcium 230 MG, points 5.

Yield: 4 servings



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