Baked Fish with Cherry Tomatoes and Olives Directions:
- Preheat your oven to 375°F (190°C). Grease a baking dish with cooking oil or line it with parchment paper.
- Season both sides of the fish fillet with fish seasoning, salt, and black pepper. Set aside.
- In a mixing bowl, combine the halved cherry tomatoes, pitted olives, minced garlic, chopped parsley, fresh thyme sprigs, chili flakes, Cajun seasoning, Italian seasoning, paprika, salt, and black pepper. Toss to coat the tomatoes and olives evenly with the seasonings.
- Place the seasoned cherry tomatoes and olives in the prepared baking dish, spreading them out evenly.
- Lay the seasoned fish fillet on top of the cherry tomatoes and olives in the baking dish.
- Dot the top of the fish fillet with pieces of light butter.
- Pour 2 tablespoons of water into the baking dish around the fish fillet. This helps to create steam and keep the fish moist while baking.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the foil from the baking dish and switch the oven to broil. Broil the fish for an additional 2-3 minutes, or until the top is lightly golden and caramelized.
- Remove the baked fish with cherry tomatoes and olives from the oven. Garnish with additional fresh parsley, if desired.
- Serve the baked fish hot with the roasted cherry tomatoes and olives alongside.
Points Calculation:
- 1/4 cup olives: 3 points
- 1 tablespoon olive oil: 4 points
- 1 tablespoon light butter: 2 points
Total Points: 9
Servings: 2
Per Serving: 4.5 points
Nutrition Information (Per Serving):
- Calories: ~200 kcal
- Fat: ~10 g
- Protein: ~25 g
- Carbohydrates: ~6 g
- Sugar: ~4 g
- Sodium: ~320 mg
I'm waiting for your comments! Enjoy!
