Baked Striped Bass in Paprika Sour CreamEn Español (Spanish Version)
Serving Size½ of recipeCalories
8 gSaturated Fat3 gSodium
429 mgTotal Carbohydrate
5 gDietary Fiber1 gProtein
32 gServings2IngredientsMeasuresLight sour cream¼ cupJuice of ½ lemonSalt¼-teaspoonFreshly ground pepper to tasteScallions, thinly sliced2Water2 tablespoonsPaprika1 teaspoonFresh dill leaves, coarsely chopped2 tablespoonsStriped bass or other white fish (eg, red snapper, cod), cut into 2 filets¾-poundCooking sprayDirectionsPreheat oven to 450°F.In a small mixing bowl, combine sour cream through dill.Place fish skin side down in a small casserole dish coated with cooking spray. Coat tops and sides of fish with sour cream sauce and bake for about 20-25 minutes (for a 1 ½-inch filet; less for a smaller filet), until fish flakes easily.
5 very lean meats; 0.5 vegetable; 0.5 fat
Side Suggestions: Apple and Walnut Salad
Toss 2 cups of your favorite salad greens (try endive or arugula) with 1 small diced green apple, 2 tablespoons toasted chopped walnuts, and 2 tablespoons crumbled goat cheese. Whisk together 1 tablespoon minced shallot, 1 tablespoon olive oil, and 2 tablespoons white wine vinegar. Toss salad mixture with dressing, and add 1/8 teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 202 calories; 12 g carbohydrate; 5 g protein; 16 g fat (4 g sat); 2 g fiber; 224 mg sodium. Exchanges: 2.5 fats; 1 vegetable; 0.5 fruit; 0.5 medium-fat meat substitute.
Crusty Bread (Italian or French)