Recipe from Cooking Light

INGREDIENTS

Active Time

25 Mins

Total Time

25 Mins

Yield

Serves 4 (serving size: 1/2 cup vegetables and 1 fillet)

For an easy one-dish meal, serve the savory herbed fish over a bed of wilted kale with mushrooms and tomato. Keep the Mediterranean Herb Mix on hand to use in other seafood, poultry, or pork recipes.

• 3 tablespoons olive oil, divided
• 1/2 large sweet onion, sliced
• 3 cups sliced cremini mushrooms
• 2 garlic cloves, sliced
• 4 cups chopped kale
• 1 medium tomato, diced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 4 (6-oz.) cod, sole, or tilapia fillets
• Chopped fresh parsley (optional)

Mediterranean herb mix, divided:

• 2 teaspoons dried oregano
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 1 tablespoon dried mint
• 1 tablespoon dried sage

DIRECTIONS

1. Combine oregano, rosemary, thyme, mint, and sage in a clean glass jar with a tight-fitting lid. Secure lid and shake until seasonings are mixed well. Store in a cool, dry

place or refrigerator for up to 6 months. Just before using, crush the herbs between your fingers, with a mortar and pestle, or in a spice mill to release their flavors.

2. Heat 1 tablespoon oil in a large saucepan over medium. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add chopped kale, tomato, and 1 teaspoon herb mix. Cook, stirring occasionally, until kale is wilted and mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 teaspoon each salt and pepper. Remove from heat, cover, and keep warm.

3. Sprinkle fish with 1 teaspoon herb mix and 1/4 teaspoon each salt and pepper. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add fish and cook until flesh is opaque, 2 to 4 minutes per side, depending on thickness. To serve, place vegetable mixture on plates and top with fish. Sprinkle with parsley, if desired.

Nutrition Facts

Per Serving: Calories 269, Fat 12g, Sat fat 2g, Unsat 9g, Protein 33g, Carbohydrates 8g, Fiber 2g, Sugars 3g, Added sugars 0g, Sodium 400mg

Recipe from How to Make It

INGREDIENTS

• 6 medium zucchini
• 1 pound lean ground turkey
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 1-1/2 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 cup salad croutons, coarsely crushed
• 1 cup shredded part-skim mozzarella cheese, divided

DIRECTIONS

1. Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp.

2. In a large skillet, cook turkey, onion, celery, garlic and seasonings over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles. Stir in croutons, 1/2 cup cheese and zucchini pulp. Spoon into zucchini shells.

3. Transfer to two ungreased 13×9-in. baking dishes; add 1/4 in. water. Bake, covered, 30-35 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes or until cheese is melted.

Nutrition Facts

Serving size 2 stuffed zucchini halves: 240 calories, 11g fat (4g saturated fat), 63mg cholesterol, 556mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 23g protein.