GREEK FISH FILLETS WITH FRESH TOMATOES

By shoulders

Ingredients
  • 2TBSP. OLIVE OIL 1 RIB OF CELERY, CHOPPED 1/3 CUP ONION, CHOPPED 3 LG. GARLIC CLOVES, MINCED 10-12 OZ. ITALIAN TOMATOES, CHOPPED 1 SM. CARROT, THINLY SLICED 1 SM. BAY LEAF 1/4 tsp.BLACK PEPPER 1/8 tsp. GROUND CINNAMON 1/8 tsp.SALT 4 FILLETS, SUCH AS COD, OR TILAPIA 1 1/2 - 2 TBSP. FRESH LEMON

Directions
  1. IN A LARGE SKILLET, HEAT THE OLIVE OIL OVER MEDIUM HEAT. COOK THE CELERY, ONION, AND THE GARLIC FOR TWO MINUTES, STIRRING CONSTANTLY. STIR IN THE TOMATOES, CARROTS, BAY LEAF, PEPPER, CINNAMON AND SALT. COOK FOR 5 MINUTES. MAKE 4 DEPRESSIONS INTO THE TOMATO MIXTURE. PLACE THE FISH IN THE DEPRESSIONS. SPOON THE TOMATO MIXTURE OVER THE FISH TO COVER. COOK FOR 3-5 MINUTES. REMOVE FROM HEAT. DRIZZLE THE FISH WITH THE LEMON JUICE. LET STAND. DISCARD THE BAYLEAF.


Nutritional Facts

Servings
4
184 CALORIES 8G. TOTAL FAT 1.5G. SATURATED FAT 1.5G. POLYUNSATURATED FAT 5G. MONOUNSATURATED FAT 53MG. CHOLESTEROL 181MG. SODIUM 7G. CARBOHYDRATES 2G. FIBER 4G. SUGARS 20G. PROTEIN

fish and seafood