Low-cal spanish baked fish

Yield: 6 servings

Measure Ingredient
1½ pounds Fish fillets
½ teaspoon Salt
¼ teaspoon Paprika
¼ teaspoon Pepper
1 \N Green pepper -- cut in
\N \N Rings
1 \N Tomato -- sliced
1 \N Onion -- sliced
2 tablespoons Lemon juice
2 tablespoons Olive oil
1 \N Garlic clove -- minced
2 \N Lemons -- *see note

Cut the 2 lemons into wedges. Cut fish into serving-sized pieces.

Place in oven-proof baking dish. Sprinkle with salt, paprika and pepper. Top with green pepper rings, tomato slices and onion slices.

Mix lemon juice, oil and garlic. Pour over the fish fillets. COVER and bake 15 minutes at 375 degrees. UNCOVER and bake about 10-13 minutes longer or until fish flakes easily. Serve with lemon wedges.

Recipe By : Jo Anne Merrill

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