Easy Oven Baked Fish with Tomatoes
Ingredients
The sauce
-
1
15 oz.
can fire roasted diced tomatoes
-
2
cloves
garlic, minced
-
2
Tbsp
olive oil
-
½
tsp
dried oregano
-
¼
tsp
salt
-
to taste
freshly cracked pepper
-
½
Tbsp
lemon juice
The fish
-
1
lb.
white fish (four 4oz. fillets)
For garnish
-
to taste
chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400ºF.
- Drain the excess liquid from the can of diced tomatoes.
- Combine the diced tomatoes, minced garlic, olive oil, oregano, salt, pepper, and lemon juice in a bowl.
- Spread about ⅓ of the tomato mixture in the bottom of a casserole dish.
- Lay the fish fillets over the tomato mixture.
- Spoon the remaining tomato mixture over the fish, completely covering it.
- Bake for about 15 minutes, or until the internal temperature reaches 145ºF and the fish flakes easily.
- Serve hot, garnished with chopped parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
174
Total fat
7.28g
Total carbohydrates
6.2g
Total protein
19.58g
Sodium
696.55mg
Cholesterol
0mg
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