Tomato Topped Fish Fillets
2 large, fresh tomatoes
3 tsps. olive oil, divided
1 1/2 lbs. flounder, sole, or perch fillets
2 Tbsps. lemon juice
1/8 tsp. ground black pepper
2 Tbsps. seasoned dry bread crumbs
1 Tbsp. fat-free Parmesan cheese, grated
Preheat oven to 350 degrees. Use tomatoes held at room temperature until
fully ripe. Core tomatoes; cut in 1 inch slices; set aside. Brush 1 tsp.
oil over the bottom of a 13 x 9 inch baking dish. Arrange tomato slices in
a single layer in dish, overlapping slightly. Fold fillets in half
crosswise; place on tomatoes. Sprinkle with lemon juice and black pepper.
In a small bowl combine bread crumbs, Parmesan cheese and remaining 2
tsps. oil; sprinkle on fish. Bake, uncovered, until fish flakes easily
with a fork, 20 to 25 minutes. Makes 4 servings.
Calories 220, Fat 6g, Cholesterol 80mg, Sodium 270mg, Carbohydrate 8g,
Fiber 1g. Points 5.
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