Seasoned Fish And Tomatoes
|Amberjack fillet||24 Ounce (6 In Number, 4 Ounce Each)|
|Dried whole oregano||1 Teaspoon|
|Cracked pepper||1⁄2 Teaspoon|
|Plum tomatoes||6 , cut into 1/4-inch-thick slices|
|Vegetable cooking spray||1|
|Chablis/Dry white wine||3⁄4 Cup (12 tbs)|
|Sliced ripe olives||2 Tablespoon|
Sprinkle fillets with oregano and cracked pepper.
Place fillets and tomato in a 13x9x2-inch baking dish coated with cooking spray.
Bake, uncovered, at 350° for 15 minutes or until fish flakes easily when tested with a fork.
To serve, place tomato slices evenly on individual serving plates, using a slotted spoon.
Top each serving with a fillet, and sprinkle evenly with olives.
If desired, garnish each serving with an oregano sprig and whole peppercorns.
Serving size: Complete recipe
Calories 953 Calories from Fat 179
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 0.81 g4.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 546 mg22.8%
Total Carbohydrates 25 g8.4%
Dietary Fiber 7.6 g30.4%
Sugars 2.3 g
Protein 147 g293.7%
Vitamin A 53.3% Vitamin C 60.3%
Calcium 13.2% Iron 36.7%
*Based on a 2000 Calorie diet