Parmesan Crusted Fish (HmF)

Servings

4 ounces fish with 1/2 cup vegetables

COOKING TIME

30 minutes

1 spray Spray olive oil

1 lb Fresh whitefish (drum, cod, rockfish, or halibut)(cut into 4 4-ounce filets)

1 tsp. Olive oil

1/2 tsp. Dried parsley

1 tsp. Garlic powder

2 Tbsp. Parmesan cheese (grated)

1 to taste Black pepper

2 cups Grape or cherry tomatoes

1 fruit (2-1/8 inch dia) Lemons, raw (cut into wedges)

Preheat the oven to 375° F (180° C).

Line a baking sheet with parchment paper or aluminum foil and spray with olive oil.

Combine parsley, garlic powder, parmesan, and black pepper in a small bowl.

Place fish on lined baking sheet and evenly coat fish with 1 teaspoon of olive oil.

Using a spoon, cover the fish with parmesan mixture.

Place cherry tomatoes on the same baking sheet and spray with olive oil and spray.

Cook for about 10 - 15 minutes, until the fish reaches an internal temperature of 145°F (using a meat thermometer) and tomatoes are soft.

Serve with a lemon wedge and enjoy!

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This recipe contains GERD triggers, and those with GERD may wish to avoid it.

This recipe contains cheese, and some who are lactose intolerant may be able to tolerate it.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

This simple dish is a great, quick weeknight meal. Mix and match additional quick roasting vegetables with tomatoes.

Lewis Carroll