Directions:
- Preheat oven to 350°F.
- Rinse fish and set aside. Prepare a nonreactive dish with cooking spray.
- Arrange carrots and onions in dish and lay fish directly on top. Sprinkle them lightly with salt.
- Combine cilantro, garlic, ginger, cumin, lemon juice, chile and half of the chopped tomatoes into a food processor and puree to form a sauce that is smooth. Add salt to taste.
- Pour the sauce over the fish and veggies and top with the remaining tomatoes.
- Cover the pan with foil and bake for 20-25 minutes.
- Serve on top of couscous. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.32 Kcal (1308 kJ) | ||
| Calories from fat | 112.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 19% | |
|---|---|---|---|
| Cholesterol | 112.24mg | 37% | |
| Sodium | 451.97mg | 19% | |
| Potassium | 1169.17mg | 25% | |
| Total Carbs | 15.56g | 5% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 36.27g | 73% | |
| Vitamin C | 43mg | 72% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 68.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 82.34 Kcal (345 kJ) | ||
| Calories from fat | 29.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 19% | |
|---|---|---|---|
| Cholesterol | 29.59mg | 37% | |
| Sodium | 119.16mg | 19% | |
| Potassium | 308.25mg | 25% | |
| Total Carbs | 4.1g | 5% | |
| Sugars | 1.75g | 27% | |
| Dietary Fiber | 0.65g | 10% | |
| Protein | 9.56g | 73% | |
| Vitamin C | 11.3mg | 72% | |
| Iron | 0.4mg | 9% | |
| Calcium | 18.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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