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SOLE, TOMATO TOPPED FILLETS

4 servings, each serving equals one 5 A Day serving
 

INGREDIENTS

• 2 Fresh tomatoes (large — approx. 1 lb)
• 3 tsp Vegetable oil, divided
• 1½ lbs Flounder, sole, or perch fillets
• 2 Tbsp Lemon juice
• 1/8 tsp Ground black pepper
• 2 Tbsp Seasoned dry bread crumbs
• 1 Tbsp Parmesan cheese, grated
 

DIRECTIONS

Preheat oven to 350 F.

Use tomatoes held at room temperature until fully ripe

Core tomatoes; cut in 1 inch slices; set aside.

Brush 1 tsp. oil over the bottom of a 13 x 9 inch baking dish.

Arrange tomato slices in a single layer in dish, overlapping slightly.

Fold fillets in half crosswise; place on tomatoes.

Sprinkle with lemon juice and black pepper.

In a small bowl combine bread crumbs, Parmesan cheese and remaining 2 tsp. oil; sprinkle on fish.

Bake, uncovered, until fish flakes easily with a fork, 20 to 25 minutes.
 

NUTRITION
Nutritional analysis per serving: Calories 217, Fat 6g, Calories from Fat 26%, Cholesterol 85mg, Fiber 1g, Sodium 187mg.
 

Source: Produce for Better Health
Fish Recipes