Catfish Baked with Tomato-Kalamata Topping

recipe
When you use flavor-packed ingredients, such as cilantro and kalamata olives, you don't need to add much of anything else to give the fish "pizzazz."

Yield:

4 servings (serving size: 1 fillet and about 3/4 cup tomato topping)

Recipe from

Oxmoor House

Nutritional Information

Calories 232
Caloriesfromfat 0.0 %
Fat 9.3 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.2 g
Carbohydrate 5.3 g
Fiber 1.6 g
Cholesterol 97 mg
Iron 2.7 mg
Sodium 268 mg
Calcium 89 mg

Ingredients

2 1/4 cups seeded chopped plum tomato
1/2 cup pitted chopped kalamata olives
1/3 cup chopped fresh cilantro
Cooking spray
4 (6-ounce) farm-raised catfish fillets

Preparation

1. Preheat oven to 375°.

2. Combine first 3 ingredients in a bowl; stir well.

3. Place fillets in a 13 x 9-inch baking dish coated with cooking spray; top with tomato mixture. Bake fillets at 375° for 25 minutes or until fish flakes easily when tested with a fork.

carbo rating: 4

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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