Baked fish is a great low fat, high protein dinner that is ready in 10 minutes. We used flounder in this quick, easy recipe, but you can substitute any mild, white fish such as tilapia or sole.

This recipe is gluten free.

Ingredients

• 2 flounder, sole or tilapia fillets (6 oz each, about 1/4 inch thick)
• pinch unrefined sea salt
• pinch fresh ground black pepper
• 2 tsp chopped fresh parsley
• 4 tsp fresh lemon juice
• 1 Tbsp extra virgin olive oil
• 1/2 cup string beans, trimmed and cut into two-inch pieces
• 1/2 cup corn kernels
• 1/2 cup cherry tomatoes, halved (red and/or yellow)

Preparation

Heat toaster oven to 425°. Lightly spritz toaster oven pan with nonstick cooking spray. Place fish on pan and season each piece evenly with salt, pepper, parsley and lemon juice. Bake fish approximately 5 minutes.

Meanwhile, make vegetables. In a skillet, heat oil over medium heat until hot. Add string beans and sauté, stirring, about 1 minute. Mix in corn and tomatoes, pressing them gently to release their juices, and cook, stirring occasionally, about 2 minutes. Add additional lemon juice, salt and black pepper to taste, if desired, and stir. Remove from heat and distribute evenly between two plates. With a spatula, transfer fish on top of vegetables. Serve immediately.

Nutrition Information Per Serving

Recipe Yields: 2 Servings
Calories: 270;
Fat: 9g;
Saturated Fat: 2g;
Cholesterol: 82mg;
Sodium: 442mg;
Carbohydrates: 14g;
Fiber: 3g;
Protein: 34g