4 whitefish, scrod, sole, or flounder fillets (1 lb. total), thawed if frozen
\n2 T. fresh lemon or lime juice
\n2 cloves garlic
\n2 C. packed fresh cilantro leaves, stems removed
\n1 T. olive oil
\n1\/2 tsp. salt
\n1\/2 tsp. crushed red pepper flakes, or 1\/8 tsp. cayenne pepper<\/p>\n
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.<\/p>\n
Yield: 4 Servings
\nCalories: 187
\nFat: 10 g
\nFiber: 0 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n