Facts and Figures
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| Servings |
6 |
| Preparation Time |
|
| Cooking Time |
15-20 minutes |
| Key Nutritional Value |
Calories 220Cal
Phosphorus 200mg
Potassium 440mg
Protein 28g
Sodium 0mg
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Ingredients
|
| skinless fillets |
2 lb. (450 g) |
| raw mushrooms |
1/2 cup (120 ml) |
| chopped celery |
1/2 cup (120 ml) |
| chopped green pepper |
1/2 cup (120 ml) |
| water |
1/4 cup (60 ml) |
| tomato sauce |
8 oz. (225 g) |
| cinnamon |
1/4 tsp. (1 ml) |
| ground cloves |
1/8 tsp. (.5 ml) |
| cumin |
1/4 tsp. (1 ml) |
| garlic powder |
1 tsp. (5 ml) |
| dried thyme |
1/2 tsp. (2.5 ml) |
| |
|
Instructions
|
Cut fillets into 6 portions.
Saute mushrooms, pepper, celery in 2 Tbsp. (30 ml) oil until tender.
Add remaining ingredients to mixture.
Arrange fish in a single layer in a well-greased baking dish.
Cover with the vegetable mixture.
Bake at 350° (175° C) for 15-20 minutes or until fish flakes.
For baking, try wrapping fish in foil with a slice of lemon, bay leaf, pepper, and a little onion. Bake until tender and serve in foil.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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