Baked Fish in Tomato Sauce
Serve with a mixed green salad and your favorite low fat dressing.

Servings: 4

• 1 pound cod fish fillets
• 1 tablespoons olive oil
• 1/2 cup onions, finely chopped
• 1/2 cup bell peppers, any color, finely chopped
• 1 tablespoon flour
• 1 teaspoon brown sugar
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 - 15 ounce can diced tomatoes with juice
• Salt and pepper

Preheat oven to 400 degrees F.

Prepare baking dish by spraying lightly with non-stick cooking spray.

Place oil in a nonstick pan over medium heat. Add onion and pepper and saute until softened. Whisk in flour, brown sugar, herbs; add salt and pepper to taste. Stir in tomatoes along with the juice.

Bring sauce to a light boil. Stirring constantly, continue cooking until sauce has slightly thickened.

Place fish fillets in baking dish and top with the sauce. Place dish in oven and bake for 12-15 minutes or until fish is cooked through and flakes when forked.

Per Serving: (Does not account for personal addition of salt) 174 Calories; 4g Fat (22.7% calories from fat); 1g Saturated Fat; 22g Protein; 12g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 293mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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