2poundsgrouper filletor any firm-fleshed white fish, fresh or frozen
2tablespoonsoregano
2cupscherry tomatoes
4clovesgarlicchopped
2tablespoonscapers
Sea salt and freshly ground pepperto taste
Instructions
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,
Notes
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.