Lunch

Baked Fish Fillets with Mushrooms and Tomatoes (six day body makeover) is for Lunch.

Baked Fish Fillets with Mushrooms and Tomatoes (six day body makeover) takes several minutes to prepare.

Baked Fish Fillets with Mushrooms and Tomatoes (six day body makeover) takes several minutes to cook.

Baked Fish Fillets with Mushrooms and Tomatoes (six day body makeover) makes 4 servings.

The ingredients for Baked Fish Fillets with Mushrooms and Tomatoes (six day body makeover) are:

Atlantic Pollock (fish), 12 oz
Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
Mushrooms, fresh, 1 cup, pieces or slices
Dill weed, dried, 2 tsp (or rosemary)
*Lemon Juice, 1 lemon yields
Pepper, black, .5 tsp
Red Ripe Tomatoes, 4 medium whole (2-3/5" dia)

Here is how you make Baked Fish Fillets with Mushrooms and Tomatoes (six day body makeover):

Preheat the oven to 375. Sautee the celery and mushrooms (and onion, optional) briefly in a few tablespoons of water. Add the dill or rosemary. Arrange the sauteed vegetables in a baking dish. Place the fish on top. Sprinkle with fresh lemon juice and some freshly grated pepper, then over the fish with sliced tomatoes. Bake, uncovered for 35-40 minutes. If necessary, add a slight amount of water to prevent the fish from drying what it bakes.Number of Servings: 4Recipe submitted by SparkPeople user NICOLENESSSPARK.

The nutritional information for Baked Fish Fillets with Mushrooms and Tomatoes (six day body makeover) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 139.7

• Total Fat: 1.6 g
• Cholesterol: 77.3 mg
• Sodium: 132.6 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 2.3 g
• Protein: 23.2 g

The dietary needs meet for Baked Fish Fillets with Mushrooms and Tomatoes (six day body makeover) is Low Fat