Baked Lemon-Parsley Mahi Mahi
Orzo with Tomatoes, Zucchini, and Olives
Ingredients
- 1½ lb mahi mahi fillets (see Note)
- 1 tsp salt
- ½ tsp paprika
- ¼ cup chopped fresh flat-leaf parsley
- 2 lemons, sliced
Instructions
- Preheat oven to 400°F. Place fish in a lightly greased large baking dish; sprinkle with salt, paprika, and pepper, if desired. Top with parsley and lemons.
- Bake, covered, 15 to 20 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1⅔ cups orzo
- 2 tomatoes, chopped
- 1 large zucchini, chopped
- 2 Tbsp olive oil
- ½ cup halved pitted kalamata olives
- ½ cup crumbled feta cheese
- 1 Tbsp red wine vinegar
Side Dish Instructions
- Cook orzo according to package directions.
- Meanwhile, sauté tomatoes and zucchini in hot oil in a large skillet over medium heat 5 minutes or until tender. Remove from heat; stir in cooked orzo, olives, cheese, and vinegar.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
99
|
319
|
418
|
| Fat (g) | 1 | 12 | 13 |
| Sat. Fat (g) | 0 | 3 | 3 |
| Protein (g) | 21 | 10 | 31 |
| Carb (g) | 1 | 44 | 45 |
| Fiber (g) | 0 | 10 | 10 |
| Sodium (mg) | 489 | 310 | 799 |
Low Calorie Meal Plan
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