Lenie's Herbal Fish

Lenie's Herbal Fish

18
ILENEFAITH 0

"A variety of veggies, fresh herbs, and any fish fillet...baked. I like to serve this fish dish with rice, it makes for a delicious meal!"
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Ingredients

50 m servings 261 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large frying pan. Stir in onions, red and green bell peppers and shallots. Cook 3 minutes. Sir in zucchini, squash, tomato, olives, and balsamic vinegar. Saute until vegetables are just tender. Season with salt and pepper to taste.
  3. Spread 1/2 of the vegetables into an oiled 9x11 inch baking pan. Cover the vegetables with 1/2 cup of the herbs.
  4. Arrange the filets on top of the vegetables and herbs. Spread the second 1/2 of the vegetables over the fish and sprinkle the rest of the herbs onto the vegetables. Cover the dish with foil and bake for 25 minutes.

Reviews

18
  1. 24 Ratings

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Most helpful positive review

I USED YELLOW PEPPER IN PLACE OF THE SQUASH, I DIDN'T HAVE OLIVES AND FOR EACH HERB I USED 1TLBS DRY (RUBBED GOOD FOR MORE FLAVOR).IT WAS GREAT! MY HUSBAND LOVED IT!

Most helpful critical review

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I USED YELLOW PEPPER IN PLACE OF THE SQUASH, I DIDN'T HAVE OLIVES AND FOR EACH HERB I USED 1TLBS DRY (RUBBED GOOD FOR MORE FLAVOR).IT WAS GREAT! MY HUSBAND LOVED IT!

While not a 5-star dish, which I take to mean "memorable," this is still very good. I halved the recipe for the two of us, and substituted Italian parsley for the cilantro. I also added some ch...

I didn't cook veggies first, just piled veggies on a sheet of foil, topped with fish, (seasoned salt and lots of pepper on fish) drizzled with evoo and balsamic (more balsamic to taste), sealed...

I was so pleased to see that my recipe was used and enjoyed. Let me share something very important about one of the ingredients....OLIVES, a very lovely taste is layered in with there usage and ...

The veggies were good- the fish was pretty flavorless, even though I drizzled olive oil and fresh lemon-pepper over it. I used halibut (maybe my fish was bad or something). I think I will eat ...

This recipe really surprised my family! I skipped the olives, but followed the rest of the recipe. I loved the way all the vegetable flavors mived with the herbs. The zucchini added a tiny bit o...

This was really good! My dad has high cholesterol, so I made it for my parents as a healthy dish. Substituted tilapia for cod. Next time I would add less onion and another tomato.

A great new way to cook fish. Very tasty. I used whole green pepper, 8 oz of baby portobello mushrooms and 3/4 of yellow squash, skipped olives and zucchini. I thought that balsamic vinegar will...

Lots of prep time for this one, but it pays off! Very good and light. We loved all the veggies and herbs.