Baked Fish with Salsa
We've got baked fish in the house. Topped with salsa, this is a healthy, tasty way to enjoy white fish that won't leave you green around the gills.
At a glance
4 lean white fish fillets (about 1 lb.)
2 tbsp. plus 2 tsp. lemon juice, divided
1/2 tsp. paprika
1 cup finely chopped seeded tomatoes
2 tbsp. capers, rinsed and drained
2 tbsp. finely chopped fresh parsley
1-1/2 tsp. dried basil
2 tsp. olive oil
1/4 tsp. salt
Preheat oven to 350 degrees; coat 12×8-inch glass baking pan with nonstick cooking spray. Arrange fish fillets in pan; drizzle 2 tbsp. lemon juice over fillets and sprinkle with paprika. Cover with foil; bake 18 minutes or until opaque in center and flakes easily when tested with fork. Meanwhile, in medium saucepan, combine tomatoes, capers, parsley, remaining 2 tsp. lemon juice, basil, oil and salt. Five minutes before fish is done, place saucepan over “high” heat. Bring to a boil. Reduce heat and simmer 2 minutes or until hot. Remove from heat. Serve fish topped with tomato mixture.
Ready in 30 min
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