Baked Snapper With Peppers And Mushrooms
This fast fish recipe is both ultra low fat and low cal without missing out on flavor. It’s a diet dish that you’ll crave.
Ingredients
- 6 main-dish servings
- 1 tablespoon olive oil
- 2 medium orange and/or yellow peppers thinly sliced
- 1 medium onion chopped
- 1 package 10 ounces sliced mushrooms
- ½ cup dry white wine
- 1 teaspoon fresh thyme leaves chopped, plus additional thyme leaves for garnish
- 6 skinless boneless snapper, sole, or flounder fillets (4 ounces each)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 450°F.
- In 12-inch skillet, heat oil over medium heat until hot.
- Add peppers and onion, and cook 10 minutes or until tender, stirring often.
- Add mushrooms, wine, and thyme; cook over medium-high heat 3 minutes, stirring frequently.
- Meanwhile, spray 13” by 9” glass or ceramic baking dish with nonstick cooking spray.
- Arrange fillets in baking dish, folding narrow ends under.
- Sprinkle with lemon juice, salt, and pepper.
- Spoon hot vegetable mixture from skillet on top of fish in baking dish.
- Bake fish 15 to 18 minutes or until opaque throughout.
- (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
- ) Garnish with additional thyme leaves.
Nutritional Information
Calories: 175 kcal
