This is a nice recipe I like to make, especially if I am short on time. It goes together easily, is light and is very satisfyining as something different from my normal fare. Enjoy!!
PREP: 15 MINUTES
ROASTING TIME: 10 MINUTES
OVEN TEMPERATURE: 425 DEGREES
SERVES – 4
POINTSPLUS VALUE: 5
Ingredients:
1 (12-OUNCE) JAR ROASTED RED PEPPER, DRAINED AND CHOPPED
16 PITTED BLACK AND/OR GREEN OLIVES COARSELY CHOPPED
¼ CUP CHOPPED FRESH BASIL
1 TABLESPOON SHERRY OR RED-WINE VINEGAR
1 TABLESPOON CAPERS, COARSELY CHOPPED
1 GARLIC CLOVE, MINCED
4 (6-OZ) HALIBUT OR COD FILLETS ABOUT ¾ INCH THICK
2 TEASPOONS OLIVE OIL
½ TEASPOON SALT
½ TEASPOON BLACK PEPPER
Directions:
- 1. PREHEAT THE OVEN TO 425 DEGREES. SPRAY A SHALLOW ROASTING PAN WITH NONSTICK SPRAY.
- 2. TO MAKE THE SAUCE, TOSS TOGETHER THE ROASTED RED PEPPER, OLIVES, BASIL, VINEGAR, CAPERS, AND GARLIC IN A SERVING BOWL.
- 3. PLACE THE FISH IN THE PREPARED ROASTING PAN; BRUSH WITH THE OIL AND SPRINKLE WITH THE SALT AND PEPPER. ROAST THE FISH UNTIL JUST OPAQUE IN THE CENTER, ABOUT 10 MINUTES. SERVE WITH THE SAUCE.
NUTRIENTS PER SERVING: 215 CALORIES, 6G FAT, 6G CARBS, 1G FIBER, 33G PROTEIN
FILLING EXTRA: ADD A 15½ OUNCE CAN OF RINSED AND DRAINED CANNELLINI BEANS TO THE ROASTED PEPPER SAUCE. THIS WILL INCREASE THE POINT VALUE BY 1 POINT
THANKS FOR READING
Kris
For more information about Kris Larkin at her gourmet cooking classes in the heart of The Flint Hills of Kansas see her web site.
Kris Larkin 