4 whitefish, scrod, sole, or flounder fillets (1 lb. total), thawed if frozen
2 T. fresh lemon or lime juice
2 cloves garlic
2 C. packed fresh cilantro leaves, stems removed
1 T. olive oil
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes, or 1/8 tsp. cayenne pepper

Preheat the oven to 400 degrees F. Prepare a shallow baking dish with non-stick pan spray. Sprinkle the fish with lemon juice and place in the dish. Mince the garlic in a food processor or blender. Add the cilantro; process until minced. Add the oil, salt, and pepper flakes; process until well mixed. (Alternatively, mince the garlic and cilantro by hand; stir in the oil, salt, and pepper until well blended.) Spread the pesto evenly over the fish. Bake 10 minutes, or until the fish is opaque and flakes easily with a fork. Serve hot.

Yield: 4 Servings
Calories: 187
Fat: 10 g
Fiber: 0 g