Garden Vegetable-baked Haddock

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	244
Total Fat	6 g
Saturated Fat	1 g
Sodium	709 mg
Total Carbohydrate	6 g
Dietary Fiber	2 g
Protein	34 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Small zucchini, diced	1
Plum tomatoes, seeded and diced	2
Scallions, chopped	2
Olive oil	2 teaspoons
Salt	¼ + ¼ teaspoon
Freshly ground pepper to taste
Haddock filet, skinned and cut into 2 pieces	¾ pound
Dry white wine	1/3 cup

Directions
Preheat oven to 425˚ F.
In a medium bowl, combine zucchini, tomatoes, scallions, and olive oil. Season with ¼ teaspoon salt and freshly ground pepper to taste.
Place fish filets in a baking dish and season with remaining ¼ teaspoon salt. Top with the vegetable mixture. Pour wine around the fish. Cover with foil and bake for 15-18 minutes, until fish is opaque throughout and flakes easily with a fork.

Exchanges
4 very lean meats; 1 fat; 2 vegetables

Side Suggestions: Boiled Potatoes
Wash and scrub 4 small potatoes. Place in a pot and fill with water; cover and place over high heat. Once boiling, reduce heat to low and simmer. Cook for about 20 minutes, until potatoes are tender when pierced with a fork.

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