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Ingredients

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Directions

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  • Preheat oven to 400 degree F. Line a baking sheet with parchment paper. Sprinkle fish with salt and 1/8 teaspoon pepper on both sides and arrange them on the prepared baking sheet.

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  • In a small bowl stir together the panko and 2 teaspoons olive oil. Sprinkle evenly over fish. Bake for 12 to 15 minutes or until fish flakes when tested with a fork and crumbs are golden.

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  • Meanwhile, for salad, in a medium bowl stir together cucumber, tomatoes, green onions, olives, 1 tablespoon oil, vinegar and 1/8 teaspoon pepper.

Instructions Checklist
  • Serve fish with salad and lemon wedges. Makes 4 servings.

Tips

To make fish ahead, prepare and bake as directed. Freeze fish on the parchment paper for 1 hour or until firm. Place in a single layer in an airtight freezer container. Seal, label and freeze. To serve, transfer to a parchment paper-lined baking sheet. Bake in a 350 degree F. oven for 15 to 18 minutes or until heated through. Serve as above with salad.

Nutrition Facts

218 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 57mg; sodium 299mg; potassium 544mg; carbohydrates 11g; fiber 2g; sugar 3g; protein 25g; trans fatty acidg; vitamin a 486IU; vitamin c 18mg; thiaminmg; riboflavinmg; niacin equivalents 5mg; vitamin b6mg; folate 40mcg; vitamin b12 2mcg; calcium 40mg; iron 1mg.

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