Greek Roasted Fish
- 3 tablespoons olive oil
- 1 lemon juiced
- 2 pounds grouper fillet or any firm-fleshed white fish, fresh or frozen
- 2 tablespoons oregano
- 2 cups cherry tomatoes
- 4 cloves garlic chopped
- 2 tablespoons capers
- Sea salt and freshly ground pepper to taste
- Preheat the oven to 350
- On a baking sheet, add olive oil, lemon juice, fish, oregano, tomatoes, garlic, capers, sea salt and freshly ground pepper to taste.
- Bake for 18 to 20 minutes, until fish flakes easily with a fork,
SERVING SUGGESTION: Roasted Veggies toss any root vegetable (except white potatoes) or combination – plus large Brussels sprouts halved lengthwise, cauliflower or broccoli (all should be the same size – beets take a little longer to cook) in olive oil, salt, pepper and choice of herbs/spices (if desired). Spread in a single layer on a baking sheet lined with parchment paper; roast in a preheated 400-degree oven, turning once, until tender. VEGETARIAN: Replace fish with Tempeh. NUTRITION: 220 Calories; 9g Fat (35.7% calories from fat); 30g Protein; 5g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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