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Baked Rockfish

Baked Rockfish
  • Prep 10 min
  • Total 50 min
  • Servings 4
It's hard to believe that this pesto-coated fish dish contains only five ingredients!
Updated May 10, 2005

Ingredients

  • 1/2 cup pesto
  • 3 tablespoons lemon juice
  • 1 medium carrot, finely chopped (1/2 cup)
  • 1 medium leek, chopped
  • 1 drawn rockfish or red snapper (2 pounds)

Steps

  • 1
    Heat oven to 375°F. Grease rectangular baking dish, 13x9x2 inches.
  • 2
    Mix pesto, lemon juice, carrot and leek. Place fish in dish. Spread vegetable mixture over fish.
  • 3
    Cover and bake about 40 minutes or until fish flakes easily with fork.

  • The low-fat rockfish family, with over fifty varieties, is the largest of the Pacific coast fish families.
  • Look for pesto in small jars next to other pasta sauces or in plastic tubs in the refrigerated pasta section of your supermarket.

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
170
Total Fat
19 g
Saturated Fat
4 g
Cholesterol
110 mg
Sodium
420 mg
Potassium
730 mg
Total Carbohydrate
6 g
Dietary Fiber
2 g
Protein
41 g
% Daily Value*:
Vitamin A
54%
54%
Vitamin C
8%
8%
Calcium
14%
14%
Iron
8%
8%
Exchanges:
1 Vegetable; 6 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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