Halibut with Dill and Tomatoes
1 pound cherry tomatoes, halved
1/4 cup finely chopped celery
1/2 cup scallions
1 clove of garlic, minced
1/2 tsp. dried dill
2 tsps. olive oil (optional)
3 tbsps. water
4 5 ounce halibut fillets
lemon juice to taste
Arrange tomatoes in a 9x13 inch baking pan. In a small bowl, mix scallions,
celery, minced garlic, dill, oil and about three tablespoons of water. Pour
evenly over the tomatoes. Bake in oven on the top rack at 425 degrees for
25 minutes. Place fish in a separate baking pan; drizzle with fresh lemon
juice and cover. Add fish to baked tomato mixture, and place pan on the
bottom oven rack. Continue baking until tomatoes are light brown, and fish
looks opaque and flakes easily with a fork (approximately 10 minutes).
Serve fish on a platter or individual plates and spoon tomato mixture over
fish.
Makes 4 servings.
Calories 210, Fat 6 g, Carbs 8 g, Sodium 97 mg, Fiber 2 g.
Points 4.
[Non-text portions of this message have been removed]
