4 fish fillets
1/4 cup dried tomatoes, diced
1/4 cup lemon juice
2 teaspoons dried thyme
4 teaspoons minced garlic cloves
1/8 teaspoon white pepper
Preheat oven to 400 degrees.
Cut four pieces aluminum foil into 10-inch squares. Fold each square in half; unfold and place fish next to fold.
In small bowl combine tomato bits, lemon juice, thyme, garlic and pepper; mix well.
Top each fish fillet with equal amounts of tomato mixture.
Refold foil over fish and seal securely. Place on baking sheet. Bake for 15 to 20 minutes. Serve immediately.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 177; Total Fat: 3g
Fish fillets are boneless pieces cut from the sides. Cod is an example of a fish available in fillet form. The three main types are: Atlantic Cod, Pacific Cod and Scrod. They are a low fat fish with a firm texture. The Atlantic is the largest variety and the Scrod is the smallest (a young cod). Cusk is a fish gaining popularity with a taste similar to cod, also sold as fillets (or whole). Pollack is best when sold as fillets. Shad is a difficult fish to bone and almost always sold as fillet. Turbot, similar to flounder, a flatfish, is a fish low in fat with a firm texture that is usually sold only as fillets.
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