Garden Vegetable-baked HaddockEn Español (Spanish Version)
6 gSaturated Fat1 gSodium
709 mgTotal Carbohydrate
6 gDietary Fiber2 gProtein
34 gServings2IngredientsMeasuresSmall zucchini, diced1Plum tomatoes, seeded and diced2Scallions, chopped2Olive oil2 teaspoonsSalt¼ + ¼ teaspoonFreshly ground pepper to tasteHaddock filet, skinned and cut into 2 pieces¾ poundDry white wine1/3 cupDirectionsPreheat 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
Side Suggestions: Boiled Potatoes
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.