Tonight for dinner, I made a recipe that was passed along to me by my dad via Allrecipes a few months ago. I just had to share it because I think it makes for the perfect simple yet healthy summer meal. When I made the recipe before, I used walleye my dad caught, but tonight I used tilapia fillets, and it came out great. The other variation I made tonight is that I used fresh tomatoes instead of canned. It was still delish, but it didn’t have quite as much sauce as when I used the canned tomatoes. I served it along with some steamed french green beans, and I’d highly recommend it for a quick, nutritious dinner! 🙂
Prep Time: 10 mins
Cook Time: 10 mins
Ready In: 20 mins
Yield: 4 fillets (I cut the recipe in half for Cam and I)
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1 (14.5 ounce) can Italian diced tomatoes, drained
- 1 1/2 teaspoons minced fresh basil
- 1 pound walleye, bass or other whitefish fillets
- 4 ounces crumbled feta cheese
- In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish flakes easily with a fork.
Nutritional Analysis: One serving equals 295 calories, 10 g fat (5 g saturated fat), 172 mg cholesterol, 799 mg sodium, 11 g carbohydrate, 1 g fiber, 38 g protein