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Greek Fish Fillets with Cucumber-Caper Salsa
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serves 4

Ingredients

Fish
Cooking oil spray
4 tilapia or cod fillets (about 4 ounces each), rinsed and patted dry
2 tablespoons fresh lemon juice
1 teaspoon fresh oregano, minced
1/4 teaspoon paprika
1⁄8 teaspoon salt
Salsa
3/4 cup cucumber, peeled and finely chopped
1 small tomato, seeded and chopped
1/4 cup fresh mint or fresh parsley, chopped
2 tablespoons capers, drained
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil

 

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Preheat the oven to 400°. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
2. Arrange the fish in a single layer in the pan. Spoon lemon juice over the fish. Sprinkle with the oregano, paprika, and 1⁄8 teaspoon salt.
3. Bake for 10 minutes or until the fish flakes easily when tested with a fork. Using a slotted spatula transfer the fish to plates. Discard any liquid remaining in the pan.
4. Meanwhile, in a small bowl, stir together the cucumber, tomato, mint, capers, lemon zest, lemon juice and olive oil. Spoon over the cooked fish.

Per serving: 155 calories, 5g fat, 1g sat fat, 3g carbohydrates, 24g protein, 264mg sodium, 1g fiber

© American Heart Association

 

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