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Fish And Vegetable Bake

Diet.Chef's picture
  Potatoes 2 Medium, peeled and cubed
  Carrot 1 Large, sliced 1/4 inch thick
  Onion 1 Small, sliced 1/4 inch thick
  Butter/Margarine 2 Tablespoon, melted
  Dried dill weed 1 Teaspoon
  Dried basil 1 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen fish fillets 16 Ounce, thawed and separated (1 Package)
  Green pepper 1 Small, cut into rings
  Lemon juice 2 Teaspoon
  Tomato 1 Medium, coarsely chopped

In an 8x8x2-inch baking dish place potatoes, carrot, and onion.
Combine melted butter or margarine, dillweed, basil, salt, and pepper; spoon half of the butter mixture atop vegetables.
Cover and bake in a 425° oven for 25 minutes.
Place fish fillets, skin side down, atop vegetables; add green pepper rings.
Combine lemon juice and remaining butter mixture; spoon over fish.
Cover; bake about 15 minutes or till fish flakes easily with fork and vegetables are tender.
Uncover; add chopped tomato.
Return to oven; bake about 5 minutes more or till tomato is hot.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1026 Calories from Fat 314

% Daily Value*

Total Fat 36 g55%

Saturated Fat 15.7 g78.4%

Trans Fat 0 g

Cholesterol 364.5 mg121.5%

Sodium 994.7 mg41.4%

Total Carbohydrates 97 g32.4%

Dietary Fiber 17.3 g69%

Sugars 16.7 g

Protein 93 g185.6%

Vitamin A 297% Vitamin C 279.3%

Calcium 55.6% Iron 46.2%

*Based on a 2000 Calorie diet

Fish And Vegetable Bake Recipe