Lemon Fish Bake
Adapted from
Easy Meals for Busy Days
6 servings
| 1 c water | 2 tbsps light margarine, melted | ||
| 1 c carrots, sliced | 1 tbsp bottled lemon juice | ||
| 1/2 c bell peppers, chopped | 1 tsp parsley | ||
| 8 ozs Pepperidge Farm cornbread stuffing | 1/4 tsp salt | ||
| 1 1/2 lbs fish fillets |
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Preheat oven to 400. In a large saucepan, combine water, carrots, and bell peppers. Bring to a boil over medium heat. Remove from heat and add stuffing; mixing lightly. Spoon mixture across center of a 9"x13" pan. Place fish on each side of stuffing; set aside. In a small bowl, combine margarine, lemon juice, parsley, and salt. Pour over fish in pan. Bake for 20 minutes, or until fish flakes when inserted with a fork.
| Calories | 245 | %CFF | 21 % | |
| Total Fat | 6 g | Saturated Fat | 0.4 mg | |
| Protein | 23 g | Cholesterol | 73 g | |
| Carbohydrates | 27 g | Sodium | 754 mg | |
| Sugars | 3 g | Fiber | 4 g | |
|
4.8 WW Points | ||||
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Rated by 1 users (4.0)
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