Ingredients
- 4 snapper fillets, 4-6 oz each, washed and patted dry
- 1 medium onion, chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup sliced mushrooms
- 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 using, and serve hot.
Cooking Time: 30-40 minutes
Nutritional Breakdown (per serving):
- Calories 349
- Fat 2.0 grams
- Protein 45 grams
- Sodium 855 mg
- Carbohydrates 34 grams
- Cholesterol 73 mg
- Saturated Fat 0.1%
- Calories Fat 8%
Source: http://www.swansonvitamins.com/
By Michelle from Fargo, ND
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