Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 2000

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
6 servings (serving size: 5 ounces fish)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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

  • 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.

Chef'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.

Nutrition Facts

239 calories; calories from fat 25%; fat 6.7g; saturated fat 1.2g; mono fat 3.6g; poly fat 1.4g; protein 36g; carbohydrates 6.9g; fiber 0.8g; cholesterol 63mg; iron 1.6mg; sodium 326mg; calcium 95mg.
Advertisement