Directions:
- Heat oven to 450°F. Toss eggplant, zucchini, bell pepper and onion with 2 teaspoon oil in a bowl. Add thyme; season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast until tender, about 20 minutes. Stir in garlic and marinara. Cover loosely with foil and roast 10 minutes more. Remove pan from oven. Stir in chopped basil. Rub fillets with remaining 2 teaspoon oil; season with salt and pepper. Nestle fish in vegetables; cover loosely with foil. Bake until fish is just cooked through, about 10 minutes. Top with basil leaves and capers.
- Nutritional analysis per serving: 286 calories, 9.9 g fat (1.7 g saturated), 21 g carbs, 6 g fiber, 28.6 g protein (analysis provided by SELF) See Nutrition Data's analysis of this recipe › Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.81 Kcal (548 kJ) | ||
| Calories from fat | 50.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 9% | |
|---|---|---|---|
| Cholesterol | 10.77mg | 4% | |
| Sodium | 162.15mg | 7% | |
| Potassium | 564.57mg | 12% | |
| Total Carbs | 13.24g | 4% | |
| Sugars | 7.22g | 29% | |
| Dietary Fiber | 5.2g | 21% | |
| Protein | 7.91g | 16% | |
| Vitamin C | 37.2mg | 62% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.5mg | 81% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 53.51 Kcal (224 kJ) | ||
| Calories from fat | 20.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 9% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 4% | |
| Sodium | 66.33mg | 7% | |
| Potassium | 230.95mg | 12% | |
| Total Carbs | 5.42g | 4% | |
| Sugars | 2.95g | 29% | |
| Dietary Fiber | 2.13g | 21% | |
| Protein | 3.23g | 16% | |
| Vitamin C | 15.2mg | 62% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.9mg | 81% | |
| Calcium | 23.9mg | 6% | |
* 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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