Mediterranean Fish

Ingredients

• Vegetable oil spray
• 4 dry-packed sun-dried tomato halves, finely chopped
• 2 tablespoons water
• 8 kalamata olives, finely chopped
• 2 tablespoons diced pimento
• 2 tablespoons finely snipped fresh parsley
• 1 tablespoon chopped fresh basil leaves
• 1 teaspoon olive oil
• 4 mild, thin fish fillets, such as snapper (about 4 ounces each)
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt

Directions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and lightly spray with vegetable oil spray.

In a small microwaveable bowl, stir together the tomatoes and water, cover with plastic wrap. Microwave on high for 30 seconds, or until water is very hot. Let stand for 5 minutes or until the tomatoes are soft. Drain well. Return the tomatoes to the bowl. Stir in olives, pimento, parsley, basil and oil.

Rinse the fish and pat dry with paper towels. Place fish in a single layer on baking sheet, sprinkle with paprika, cayenne pepper and salt. Bake for 10 minutes or until fish flakes easily with a fork. Transfer fish to a serving plate. Spoon tomato mixture on top.

Makes 4 servings

Nutrition Information

• Calories: 152
• Total Fat: 4.5 grams
• Carbohydrates: 3 grams
• Cholesterol: 40 mg
• Sodium: 246 mg
• Protein: 23 grams

Recipe from the American Heart Association “Love Your Heart” cookbook. For more information, visit www.americanheart.org

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