Vegetable Baked Fish
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
zucchini
sliced |
|
| 1 | each |
green bell peppers
sliced |
|
| 1 | each |
tomatoes
sliced |
|
| 1 | each |
onions
sliced |
|
| 1 | pound |
fish fillets
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
butter
|
|
| ⅛ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
zucchini
sliced |
|
| 1 | each |
green bell peppers
sliced |
|
| 1 | each |
tomatoes
sliced |
|
| 1 | each |
onions
sliced |
|
| 453.6 | g |
fish fillets
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 59 | ml |
water
|
|
| 15 | ml |
butter
|
|
| 0.6 | ml |
paprika
|
|
Directions
Place ½ of vegetables in baking dish .
Season fish with salt and pepper and place on top of the vegetables.
Cover with remaining vegetables.
Add water, dot with butter and sprinkle with paprika.
Bake at 350℉ (180℃) F for 20 to 25 minutes.
