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Baked Fish with Spinach and Plum Tomatoes

 


1 pound fresh or frozen* skinless sole, flounder, or whitefish fillets
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 small onion, finely chopped (⅓ cup)
2 Tablespoons snipped fresh parsley
2 cloves garlic, minced
½ teaspoon dried oregano, crushed
½ teaspoon finely shredded orange peel
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 Roma tomatoes

Preheat oven to 400° F. Cut fish into serving-size pieces.

Stir together spinach, onion, parlsey, garlic, oregano, and orange peel in a medium bowl. Place one-forth of the spinach mixture in each of 4 individual casseroles. Place one fish portion in each casserole. Sprinkle with salt and pepper. Cover casseroles with foil. Bake for 5 minutes. Remove foil.

Meanwhile, chop tomatoes. Sprinkle tomatoes over casseroles. Bake, uncovered, for 5 to 7 minutes more or until fish flakes easily with a fork.

Makes 4 servings.


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