* Exported from MasterCook *

FISH BAKED WITH SUMMER SQUASH, ONION AND HERBS

Recipe By :The National Cancer Institute
Serving Size : 4 Preparation Time :0:50
Categories : 5-10G Low Carb Seafood Fish Flakey
Seafood Fish-Cod

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
1 pound fish fillets -- white
1 lg onion -- thinly sliced
1 lg zucchini -- thinly sliced
1 lg yellow squash -- thinly sliced
1/4 c fresh lemon juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons fresh herbs -- chopped
2 lemons -- in wedges for
garnish

Preheat the oven to 400°F-200°C .
Coat the bottom of a 9 X 12-inch 230x300mm ovenproof baking dish with the oil.
Spread half the sliced onion, zucchini and yellow squash over the bottom of the dish.
Lay the fish fillets on top of the vegetables.
Cover the fish with the remaining onions and squash.
Sprinkle the lemon juice over the dish and then the salt and pepper.
Cover tightly with aluminum foil.
Bake the fish for about 45 minutes, until the fish is firm and opaque and the vegetables are tender.
Just before serving sprinkle the herbs over the top.
Note: Use any firm white fish such as orange roughy or cod. Use any combination of thyme, tarragon, chives, parsley and dill for the herbs.







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Per Serving (excluding unknown items): 150 Calories; 3g Fat (18.9% calories from fat); 22g Protein; 10g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 603mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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