This is the main content.
Lemony Fish and Tomatoes
Recipes
Lemony Fish and Tomatoes
4 servings
30 minutes total

Ingredients

  • 2 tablespoons fresh Italian parsley
  • 2 cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • 8 oz diced fresh yellow onions
  • 4 (6 oz) firm white fish fillets (such as cod or haddock; about 1 ½ lb)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 lemons, for juice
  • 1 large, ripe tomato

Steps

    1. Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Chop parsley and garlic finely. Place oil in pan, then add garlic and onions; cook and stir 3–4 minutes until onions begin to soften.
    2. Season both sides of fish with salt and pepper; arrange fish in single layer in 2-quart baking dish (wash hands). Squeeze juice of 1 ½ lemons over fish. Slice tomato thinly; overlap slices on top of fish. Sprinkle with parsley.
    3. Spoon onion mixture over tomatoes. Squeeze juice of remaining ½ lemon over onions. Bake 10–15 minutes until centers of fillets flake easily and are 145°F. Serve.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 190, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 65mg, Sodium 580mg, Total Carb 8g, Fiber 1g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 6%, Calc 2%, Iron 6%, Potassium 10%