Tomato Topped Fish Fillets Diabetic - carbs 8 g
Tomato Topped Fish Fillets
2 large, fresh tomatoes
3 tsps. olive oil, divided
1 1/2 lbs. flounder, sole, or perch fillets
2 tbsps. lemon juice
1/8 tsp. ground black pepper
2 tbsps. seasoned dry bread crumbs
1 tbsp. fat-free Parmesan cheese, grated
Preheat oven to 350 degrees.
Use tomatoes held at room temperature until fully ripe.
Core tomatoes; cut in 1 inch slices; set aside.
Brush 1 tsp. oil over the bottom of a 13 x 9 inch baking dish.
Arrange tomato slices in a single layer in dish, overlapping slightly. Fold
fillets in half crosswise; place on tomatoes.
Sprinkle with lemon juice and black pepper.
In a small bowl combine bread crumbs, Parmesan cheese and remaining 2 tsps.
oil; sprinkle on fish.
Bake, uncovered, until fish flakes easily with a fork, 20 to 25 minutes.
Makes 4 servings.
Calories 220, Fat 6g, Cholesterol 80mg, Sodium 270mg, Carbohydrate 8g, Fiber 1g.
Points 5.