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Baked Fish with Olive-Crumb Coating

Randy Mayor
Yield 6 servings (serving size: 5 ounces fish)

Ingredients

  • 2 1/4 pounds red snapper or other lean white fish fillets
  • Cooking spray
  • 3 tablespoons lemon juice
  • 1/3 cup dry breadcrumbs
  • 1/3 cup chopped green olives
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon white pepper
  • 1 (2.25-ounce) can chopped ripe olives, drained
  • 6 lemon wedges

Nutrition Information

  • calories 239
  • caloriesfromfat 25 %
  • fat 6.7 g
  • satfat 1.2 g
  • monofat 3.6 g
  • polyfat 1.4 g
  • protein 36 g
  • carbohydrate 6.9 g
  • fiber 0.8 g
  • cholesterol 63 mg
  • iron 1.6 mg
  • sodium 326 mg
  • calcium 95 mg

How to Make It

  1. Preheat oven to 450°.

  2. Arrange fish in a 13 x 9-inch baking dish coated with cooking spray; sprinkle with lemon juice.

  3. Combine the breadcrumbs and the next 6 ingredients (breadcrumbs through ripe olives); stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.