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Creole Baked Fish

Source of Recipe

Marla


List of Ingredients

Serves 4

1 tsp. of olive oil
3/4 cup of celery, finely diced
1/4 cup of green bell pepper, finely diced
1/4 cup yellow bell pepper, finely diced
1 cup of yellow onion, finely diced
1 bay leaf
1/2 tsp. kosher salt (optional)
1/2 tsp. of crushed red pepper flakes
1 tsp. of fresh thyme, finely chopped
2 tsp. of garlic, minced
1/2 tsp. lemon zest, finely chopped
1/2 tsp. of orange zest, finely chopped
1 tsp. fresh lemon juice
4 tsp. fresh orange juice
1 16-20 oz. can of no-salt-added plum tomatoes, finely diced with
their juices
1 tsp. of granulated white sugar
1/2 cup of water
1 tbsp. of fresh basil, finely chopped
1 tbsp. of fresh oregano, finely chopped
4 5-oz. fresh mild fish filets (redfish, snapper, catfish, halibut,
or bass)




Recipe

Preheat the oven to 350*.

Heat the oil in a saucepan over high heat. Add the celery, green and
yellow bell peppers, onions and bay leaf. Cook, stirring, constantly,
until the onions become soft and transparent (clear), about 8-10 min.
Reduce heat to low. Add salt, crushed red pepper, thyme, garlic,
lemon zest, and orange zest. Cook for 1 min., stirring constantly.
Add lemon juice, orange juice, tomatoes, sugar, and water. Bring
mixture to a boil and reduce heat to low. Add the basil and oregano
and simmer, stirring occasionally, for 20 min. Remove from heat and
set aside.

Place fish filets in a shallow baking pan and top with the sauce.
Place pan in oven and bake until fish is cooked through, about 15-20
min. Serve immediately.

Per serving: 209 cal, 3g fat,
13g carb, 31g prot, 2.5g fiber

Exchanges: 1 carb, 4 very lean meat
Points per serving: 4