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Baked Greek Fish
- 4 x 150g thick firm white fish fillets (e.g. dory, perch)
- 6 sun-dried tomatoes* (not in oil)
- 2 small tomatoes, seeded and chopped
- ¾ cup Iow-fat cottage cheese
- 2 tablespoons shredded basil leaves
- ¼ cup non-fat plain yoghurt
- ¼ cup finely chopped red onion
- 2 rounded tablespoons chopped capers
- 2 teaspoons grated lemon zest
- freshly ground black pepper
Heat oven to 220?,
Pat fish dry with a paper towel. Arrange fish fillets in a single layer in a rectangular glass or ceramic baking dish.
Use scissors to cut sun-dried tomatoes into thins strips, then soak in boiling water for 5 minutes. Drain and combine with remaining ingredients in a bowl. Season to taste with pepper.
Spread mixture over fish. Bake for approximately 20-25 minutes or until fish is just cooked through and topping has browned.
Serves 4
per slerve: Kilojoules: 851 Calories: 203
Fat: 2-8 g Saturated fat: 1 g Fibre: 1.7 g Carbohydrate: 6.6 g
Protein: 36.9 g
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