Fish with Roasted Tomatoes and Vegetables Recipe

Here’s a healthy one-dish entree that can be served directly from the skillet. Any mild, firm white fish like orange roughy, haddock or scrod works well in this recipes.

Ingredients

  • 1 and 1/2 lbs fresh tomatoes
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • 1 clove garlic, chopped
  • 1 and 1/2 lbs haddock, scrod, or other mild white fish cut into serving-sized pieces
  • 1 Tbsp olive oil
  • 1 tsp sweet paprika
  • 1/4 tsp sugar

Directions

  1. Preheat oven to 375°F. Rinse tomatoes, arrange in a shallow baking pan and roast until the skins have split open, about 30 minutes. Cool, remove skins and chop coarsely.
  2. Sauté the onion in olive oil in a large frying pan. Add peppers and celery and sauté until they begin to soften. Add the garlic, paprika and salt. Add the prepared tomatoes and sugar and bring the mixture to a boil. Add the fish and cook for about 10 minutes, until it is opaque and flakes easily.
  3. Remove the fish to a serving dish. If the vegetable mixture is watery, boil a few minutes, then pour the vegetables over the fish.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
230
% Daily Value*
  • Total Fat
    5g
    8%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    97mg
    32%
  • Sodium
    142mg
    6%
  • Total Carbohydrate
    12g
    4%
  • Dietary Fiber
    3g
    12%
  • Sugars
  • Protein
    34g
    68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.