Garden Vegetable-baked Haddock
|Total Fat||6 g|
|Saturated Fat||1 g|
|Total Carbohydrate||6 g|
|Dietary Fiber||2 g|
|Small zucchini, diced||1|
|Plum tomatoes, seeded and diced||2|
|Olive oil||2 teaspoons|
|Salt||¼ + ¼ teaspoon|
|Freshly ground pepper to taste|
|Haddock filet, skinned and cut into 2 pieces||¾ pound|
|Dry white wine||1/3 cup|
- Preheat oven to 425˚ F.
- In a medium bowl, combine zucchini, tomatoes, scallions, and olive oil. Season with ¼ teaspoon salt and freshly ground pepper to taste.
- Place fish filets in a baking dish and season with remaining ¼ teaspoon salt. Top with the vegetable mixture. Pour wine around the fish. Cover with foil and bake for 15-18 minutes, until fish is opaque throughout and flakes easily with a fork.
4 very lean meats; 1 fat; 2 vegetables
Wash and scrub 4 small potatoes. Place in a pot and fill with water; cover and place over high heat. Once boiling, reduce heat to low and simmer. Cook for about 20 minutes, until potatoes are tender when pierced with a fork.
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