Baked Tomato Snapper

Ingredients:

• 4 (4-6 oz.) snapper fillets, washed and patted dry
• 1 medium onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup mushrooms, sliced
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• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. dried rosemary
• 1 (16 oz.) can stewed tomatoes
• Himalayan Crystal Salt and pepper to taste (optional)

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lay fish fillets in a 9x13 inch baking dish and cover with the chopped vegetables. Sprinkle the herbs over the vegetables and top with tomatoes. Bake for 30-40 minutes, until fish is opaque inside and the sauce has thickened a bit. Sprinkle with salt and pepper, if desired, and serve hot.

Cooking Time: 30-40 minutes

Nutritional Information (per serving):

• Calories: 349
• Fat: 2.0 g
• Protein: 45 g
• Sodium: 855 mg
• Carbohydrates: 34 g
• Cholesterol: 73 mg
• Saturated Fat: 0.1%
• Calories Fat: 8%

Source: http://www.swansonvitamins.com/