Baked Striped Bass in Paprika Sour Cream
|Serving Size||½ of recipe|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Total Carbohydrate||5 g|
|Dietary Fiber||1 g|
|Light sour cream||¼ cup|
|Juice of ½ lemon|
|Freshly ground pepper to taste|
|Scallions, thinly sliced||2|
|Fresh dill leaves, coarsely chopped||2 tablespoons|
|Striped bass or other white fish (eg, red snapper, cod), cut into 2 filets||¾-pound|
- Preheat oven to 450°F.
- In a small mixing bowl, combine sour cream through dill.
- Place fish skin side down in a small casserole dish coated with cooking spray. Coat tops and sides of fish with sour cream sauce and bake for about 20-25 minutes (for a 1 ½-inch filet; less for a smaller filet), until fish flakes easily.
5 very lean meats; 0.5 vegetable; 0.5 fat
Toss 2 cups of your favorite salad greens (try endive or arugula) with 1 small diced green apple, 2 tablespoons toasted chopped walnuts, and 2 tablespoons crumbled goat cheese. Whisk together 1 tablespoon minced shallot, 1 tablespoon olive oil, and 2 tablespoons white wine vinegar. Toss salad mixture with dressing, and add 1/8 teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 202 calories; 12 g carbohydrate; 5 g protein; 16 g fat (4 g sat); 2 g fiber; 224 mg sodium. Exchanges: 2.5 fats; 1 vegetable; 0.5 fruit; 0.5 medium-fat meat substitute.
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