Mediterranean Tomato Fish Bake
Recipe: #32289
May 26, 2019
Categories: Snapper, Eggplant, Onions Oven Bake, Diabetic, Heart Healthy, Kosher, Fresh Tomatoes, more
"From our Sunday newspaper The Sunday Times and their heart healthy eating promotion. Times are estimated."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (427 g)
- Calories 304.4
- Total Fat - 14.7 g
- Saturated Fat - 2.4 g
- Cholesterol - 56.2 mg
- Sodium - 762.6 mg
- Total Carbohydrate - 13.9 g
- Dietary Fiber - 4.8 g
- Sugars - 7.6 g
- Protein - 30.8 g
- Calcium - 102.1 mg
- Iron - 2.2 mg
- Vitamin C - 49.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180°C.
Step 2
Heat oil in a medium-sized pan over high heat and cook onion, red capsicum, eggplant and tomatoes stirring for 5-10 minutes or until softened and slightly thickened and then set aside.
Step 3
Place the fish into a roasting pan and place the softened vegetables, cherry tomatoes, olives, capers and thyme sprigs over the fish and bake for 15 minutes or until fish is cooked through.
Step 4
Divide the fish and sauce amongst 2 plates and serve with rocket leaves
Tips
No special items needed.
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