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Recipe Summary

prep:
10 mins
cook:
18 mins
total:
28 mins
Yield:
4 servings (serving size: 1 fillet and about 3/4 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Heat oil in a large nonstick skillet over medium heat. Add onion, fennel, celery, and garlic. Sauté 3 minutes or until vegetables are tender. Add wine and next 5 ingredients. Bring to a boil; stir in tomato.

  • Place fish in an 11 x 7-inch baking dish coated with cooking spray. Spoon tomato mixture over fish.

  • Bake, uncovered, at 400° for 15 minutes or until fish flakes easily when tested with a fork. Place fillets on individual plates. Spoon tomato mixture evenly over each serving.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

302 calories; fat 8.1g; saturated fat 1.1g; protein 38.2g; carbohydrates 18.9g; cholesterol 54mg; iron 3mg; sodium 573mg; calories from fat 24%; fiber 4.6g; calcium 151mg.
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