BAKED FISH WITH RAISINS AND PINE NUTS
2 pounds fresh boneless cod or haddock fillets
2 tablespoons melted butter
1/2 teaspoon kosher salt
2 cloves garlic, chopped
2 tablespoons olive oil
2 cups (about one 15-ounce can) diced canned tomatoes, drained
2 tablespoons pine nuts
1/4 cup Sun-Maid Natural Raisins
Heat oven to 400 degrees F.
Pat fish pieces with paper towels and place in a shallow roasting pan. Brush with butter and sprinkle with salt.
Bake for 15 to 20 minutes until the fish flakes easily with a fork.
Heat garlic and olive oil in a saucepan until garlic is aromatic, about 3 minutes.
Add tomatoes, pine nuts and raisins and stir until blended. Serve hot over baked fish.
Servings: 6
Nutrients per serving: Calories 259, Protein 28g, Fat 11.2g (Sat. Fat 3.4g), Carbohydrates 10g, Dietary Fiber 1.2g, Cholesterol 75mg, Sodium 405mg.
Source: Sun-Maid Growers of California
2 pounds fresh boneless cod or haddock fillets
2 tablespoons melted butter
1/2 teaspoon kosher salt
2 cloves garlic, chopped
2 tablespoons olive oil
2 cups (about one 15-ounce can) diced canned tomatoes, drained
2 tablespoons pine nuts
1/4 cup Sun-Maid Natural Raisins
Heat oven to 400 degrees F.
Pat fish pieces with paper towels and place in a shallow roasting pan. Brush with butter and sprinkle with salt.
Bake for 15 to 20 minutes until the fish flakes easily with a fork.
Heat garlic and olive oil in a saucepan until garlic is aromatic, about 3 minutes.
Add tomatoes, pine nuts and raisins and stir until blended. Serve hot over baked fish.
Servings: 6
Nutrients per serving: Calories 259, Protein 28g, Fat 11.2g (Sat. Fat 3.4g), Carbohydrates 10g, Dietary Fiber 1.2g, Cholesterol 75mg, Sodium 405mg.
Source: Sun-Maid Growers of California
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