Fish provencale

Yield: 4 Servings

Measure Ingredient
1 cup Chopped plum tomato
½ cup Chopped yellow bell pepper
3 tablespoons Chopped green onions
1 teaspoon Dried fines herbes
¼ teaspoon Dried thyme
2 Cloves garlic, minced
1 tablespoon Lemon juice
¼ teaspoon Salt
⅛ teaspoon Pepper
4 Orange roughy or, (6-ounce) other lean white fish fillet

Combine first 6 ingredients in an 8-inch square baking dish; stir well.

Microwave at HIGH 3 minutes, stirring after 2 minutes. Stir in juice, salt, and pepper.

Arrange fish over vegetable mixture with thickest portions toward outside.

Cover with wax paper; microwave at HIGH 3 minutes.

Turn fish over, cover, and microwave 2 minutes or until fish flakes easily.

Let stand, covered, 2 minutes. Yield: 4 servings (serving size: 1 fish fillet and 3 tablespoons vegetable mixture).

Per serving: 123 Calories; 6g Fat (45% calories from fat); 13g Protein; 4g Carbohydrate; 17mg Cholesterol; 192mg Sodium Recipe by: Cooking Light, June 1995, page 121 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.

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