Directions:
- Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes.
- Juice the lemon and mix SOME of the juice with the pesto, adding more if desired or needed keeping the pesto a nice spreadable consistency and not runny. (Thanks breezer mom!) Spread mixture on top of the fish which has been seasoned with a little more salt and pepper if desired.
- Cut the juiced lemon halves in half again so that you have two pieces of lemon to support each filet. Place a filet on top of two pieces of juiced lemon so that the fish is somewhat out of any liquid that accumulates, allowing it to roast rather than boil.
- Return to oven for about 10 minutes or until the fish is flaky and no longer opaque.
- Plate the fish along with the tomatoes and garlic and serve with more lemon wedges if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.89 Kcal (439 kJ) | ||
| Calories from fat | 52.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.86g | 9% | |
|---|---|---|---|
| Cholesterol | 25.05mg | 8% | |
| Sodium | 67.2mg | 3% | |
| Potassium | 245.22mg | 5% | |
| Total Carbs | 3.32g | 1% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 10.7g | 21% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 108.08 Kcal (453 kJ) | ||
| Calories from fat | 54.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 9% | |
|---|---|---|---|
| Cholesterol | 25.81mg | 8% | |
| Sodium | 69.24mg | 3% | |
| Potassium | 252.67mg | 5% | |
| Total Carbs | 3.42g | 1% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 11.02g | 21% | |
| Vitamin C | 11.8mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 51.3mg | 5% | |
* 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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