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Baked Snapper With Peppers And Mushrooms

This fast fish recipe is both ultra low fat and low cal without missing out on flavor. It’s a diet dish that you’ll crave.
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Ingredients

  • 6 main-dish servings
  • 1 tablespoon olive oil
  • 2 medium orange and/or yellow peppers thinly sliced
  • 1 medium onion chopped
  • 1 package 10 ounces sliced mushrooms
  • ½ cup dry white wine
  • 1 teaspoon fresh thyme leaves chopped, plus additional thyme leaves for garnish
  • 6 skinless boneless snapper, sole, or flounder fillets (4 ounces each)
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat oven to 450°F.
  • In 12-inch skillet, heat oil over medium heat until hot.
  • Add peppers and onion, and cook 10 minutes or until tender, stirring often.
  • Add mushrooms, wine, and thyme; cook over medium-high heat 3 minutes, stirring frequently.
  • Meanwhile, spray 13” by 9” glass or ceramic baking dish with nonstick cooking spray.
  • Arrange fillets in baking dish, folding narrow ends under.
  • Sprinkle with lemon juice, salt, and pepper.
  • Spoon hot vegetable mixture from skillet on top of fish in baking dish.
  • Bake fish 15 to 18 minutes or until opaque throughout.
  • (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
  • ) Garnish with additional thyme leaves.

Nutrition values

Calories: 175 kcal
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Course; Fish
Cuisine; European / Italian