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Catfish with Pesto |
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Serves: 4
Print this Recipe
Add warm bread, steamed broccoli and fresh strawberries for dessert to complete the meal.
4 catfish filets, orange roughy or red snapper (1 1/2 pounds)
1/4 cup pesto
20 strips roated bell pepper (from 12-ounce jar)
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Heat oven to 425°. If fish fillets are large, cut into 4 serving pieces. Place fish in greased square baking dish, 8x8x2 inches. Spread pesto evenly over each piece of fish. Top each piece with 5 roasted pepper strips. Cover and bake about 18 minutes or until fish flakes easily with fork.
1 Serving: Calories 250 (Calories from Fat 110); Fat 12g (Saturated 3g); Cholesterol 95mg; Sodium 200mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 34g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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