Greek · Dinner
Baked Fish with Tomatoes (Low-Calorie)
Fresh white fish fillet baked over a light tomato and onion sauce seasoned with garlic, oregano and olive oil, finished with parsley and lemon. A lean take on the classic Greek plaki, served with no added cream or heavy oil, keeping the dish under 400 calories per portion.
$6
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
268Calories
36.3gProtein
8.3gFat
10.2gCarbs
5.5gSugar
2.6gFiber
328mgSodium
92mgChol
1.4gSat Fat
870mgPotassium
75mgCalcium
2.1mgIron
2.3mcgVitamin B12
22mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Preheat oven to 400F (200C). Thinly slice onion and garlic. Lightly oil a small baking dish with olive oil.
2
Saute
Warm oil in small skillet over medium heat. Cook onion and garlic 3–4 minutes until translucent, stirring occasionally.
3
Bake
Spread tomato sauce in dish, season fish with salt and pepper, nestle into sauce. Bake at 400F for 15–18 minutes until fish flakes easily and turns opaque.
4
Plate
Scatter fresh parsley over fish, top with lemon slices, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tsp2 tsp olive oil
