Recipe by C & D's Mommy
Since my husband's heart attack last year, I've had to change the way he eats (I hate fish, so I usually have chicken when he has fish)This is a great recipe. Tomatoes are a known heart friendly food as well as fish. This recipe is low calorie, carb, fat, cholesterol, and sodium.
Top Review by Muffin Goddess
Very nice and fresh tasting! I used some haddock that Dad had caught recently instead of the halibut. I did season the fish fillets with some Adobo con Pimiento before adding the topping (we're kinda salt-fiends in my house, unfortunately). This went really well with your Italian Saute recipe, too. I actually had no leftovers at all to put away for later (fish or veggies), because the family liked the meal that much! Thanks for a nice, relatively quick-to-make, fairly healthful dinner!
- 2 tomatoes, diced
- 2 tablespoons fresh basil, chopped (or use 2 tsp dried basil)
- 1 teaspoon fresh oregano, chopped (or use 1/2 tsp dried oregano)
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 4 halibut fillets (you can also substitute any white fleshed fish here)
Directions See How It's Made
- Preheat oven to 350°F; lightly coat a 9x13-inch baking pan with cooking spray.
- In a small bowl, combine the tomato, basil, oregano and garlic. Add the oil and mix well.
- Arrange fish fillets in the baking pan. Spoon the tomato mixture over the fish. Bake for about 10-15 minutes, or until fish is cooked through and flakes when tested with a fork.