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Measurements

Low-Cal Spanish Baked Fish

1 1/2 lb Fish fillets;
1/2 ts Salt;
1/4 ts Paprika;
1/4 ts Pepper; fresh ground
1 ea Pepper, green; in rings
1 ea Tomatoes; sliced
1 sm Onion; sliced
2 tb Lemon juice;
2 tb Oil, olive;
1 cl Garlic; minced
2 ea Lemons

Cut the 2 lemons into wedges. Cut the fish into serving sized pieces. Place in oven-proof baking dish. Sprinkle with salt, paprika and pepper. Top with green pepper rings, tomato slices, and onion slices. Mix lemon juice, oil and garlic. Pour over the fish fillets. Cover and bake 15 minutes at 375 F. Uncover and bake about 10-13 minutes
longer or until fish flakes easily. Serve with lemon wedges. Yield: 6 servings


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