Directions:
- Preheat oven to 425 degrees.
- Place the halibut in a 13x9 inch roasting pan that has been sprayed with non-stick cooking spray.
- In a small dish combine the dressing with oregano and lemon peel. Spoon 2 tablespoons of the dressing mixture over the fish.
- On a non-reactive jelly roll pan toss together the tomatoes, red onion, fennel and olives with the remaining dressing.
- Roast the fish and vegetables for 20 minutes or until fish flakes easily. Remove the fish and cover with aluminum foil to keep warm. Continue to cook the vegetables until fork tender, stirring once or twice.
- Divide the vegetable mixture between 4 serving plates and top with cooked fish. Sprinkle each serving the parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.3 Kcal (1575 kJ) | ||
| Calories from fat | 258.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.75g | 44% | |
|---|---|---|---|
| Cholesterol | 65.01mg | 22% | |
| Sodium | 141.54mg | 6% | |
| Potassium | 705.59mg | 15% | |
| Total Carbs | 15.99g | 5% | |
| Sugars | 7.22g | 29% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 14.1g | 28% | |
| Vitamin C | 33mg | 55% | |
| Iron | 0.9mg | 5% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 116.01 Kcal (486 kJ) | ||
| Calories from fat | 79.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 44% | |
|---|---|---|---|
| Cholesterol | 20.04mg | 22% | |
| Sodium | 43.64mg | 6% | |
| Potassium | 217.54mg | 15% | |
| Total Carbs | 4.93g | 5% | |
| Sugars | 2.23g | 29% | |
| Dietary Fiber | 1.26g | 16% | |
| Protein | 4.35g | 28% | |
| Vitamin C | 10.2mg | 55% | |
| Iron | 0.3mg | 5% | |
| Calcium | 22.9mg | 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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