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Fish & Vegetable Bake

Source of Recipe

by Shanny, from the Rotation Diet


List of Ingredients

2 medium potatoes, cubed (leave skins on if you can)
1 medium carrot, sliced 1/4" thick
1 rib celery, diced
1 onion, diced (it said sliced, but diced makes it easier to serve)
1½ tbsp. butter
1 tsp. dillweed
1 tsp. basil
1/2 tsp. rosemary
1/4 tsp. salt
1/4 tsp. black pepper
1 pound fish fillets (I used catfish)
1 medium green pepper, finely diced
1 tbsp. lemon juice
1 medium tomato, finely diced



Recipe

Layer potatoes, carrot, celery & onion in an 8" square baking dish. Melt butter and combine with dill, basil, rosemary, salt & pepper. Spoon half of the seasoned butter over the vegetables. Cover and bake at 425° for 25 minutes.

Arrange fish fillets on top of the vegetables and sprinkle with lemon juice. Spoon the remaining seasoned butter over the fish. Top with green pepper.

Cover and bake for 15 more minutes or until fish flakes easily with a fork. Uncover & add chopped tomato. Bake 5 minutes more, or until tomato is hot & vegetables are tender.

Makes 4 servings at about 200+ calories per serving.