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Italian Baked Fish Marinara

yield: 4 total time: 55 minutes
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Ingredients

  • 4 fish fillet I used flounder, frozen fish can be used, de-frost and towel dry before baking
  • 14 Roma tomatoes small, seeded and cut into small pieces
  • 3/4 teaspoon oregano
  • 3/4 teaspoon basil
  • 1/4 teaspoon salt
  • 1 dash pepper flakes if desired, optional
  • 1/4 cup Italian parsley chopped fresh, 7 grams
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon olive oil for drizzling

Nutrition

  • Calories : 290 calories
  • Carbohydrate : 9 grams
  • Cholesterol : 80 milligrams
  • Fat : 13 grams
  • Fiber : 2 grams
  • Protein : 33 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 290 milligrams
  • Sugar : 7 grams
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