Baked Striped Bass in Paprika Sour Cream

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	223
Total Fat	8 g
Saturated Fat	3 g
Sodium	429 mg
Total Carbohydrate	5 g
Dietary Fiber	1 g
Protein	32 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Light sour cream	¼ cup
Juice of ½ lemon
Salt	¼-teaspoon
Freshly ground pepper to taste
Scallions, thinly sliced	2
Water	2 tablespoons
Paprika	1 teaspoon
Fresh dill leaves, coarsely chopped	2 tablespoons
Striped bass or other white fish (eg, red snapper, cod), cut into 2 filets	¾-pound
Cooking spray

Directions
Preheat oven to 450°F.
In a small mixing bowl, combine sour cream through dill.
Place fish skin side down in a small casserole dish coated with cooking spray. Coat tops and sides of fish with sour cream sauce and bake for about 20-25 minutes (for a 1 ½-inch filet; less for a smaller filet), until fish flakes easily.

Exchanges
5 very lean meats; 0.5 vegetable; 0.5 fat

Side Suggestions: Apple and Walnut Salad
Toss 2 cups of your favorite salad greens (try endive or arugula) with 1 small diced green apple, 2 tablespoons toasted chopped walnuts, and 2 tablespoons crumbled goat cheese. Whisk together 1 tablespoon minced shallot, 1 tablespoon olive oil, and 2 tablespoons white wine vinegar. Toss salad mixture with dressing, and add 1/8 teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 202 calories; 12 g carbohydrate; 5 g protein; 16 g fat (4 g sat); 2 g fiber; 224 mg sodium. Exchanges: 2.5 fats; 1 vegetable; 0.5 fruit; 0.5 medium-fat meat substitute.

Crusty Bread (Italian or French)

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