Recipe by Cooking Light January 1999


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add 1 garlic clove; sauté 30 seconds. Stir in tomato, olives, 2 tablespoons parsley, water, and capers, and bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add fillets, and sprinkle with lemon juice, pepper, and salt. Cover and cook 10 minutes or until fish flakes easily when tested with a fork; remove from heat.

  • Combine 1 garlic clove, 2 tablespoons parsley, and lemon rind. Spoon 2/3 cup tomato mixture onto each of 4 plates; top each portion with 1 fillet, and sprinkle with 1 tablespoon parsley mixture.

Nutrition Facts

217 calories; calories from fat 29%; fat 7.1g; saturated fat 1.4g; mono fat 3.3g; poly fat 1.8g; protein 32.4g; carbohydrates 5.3g; fiber 1.5g; cholesterol 70mg; iron 1.5mg; sodium 463mg; calcium 41mg.