Vegetable Fish Bake

Diet Type Meal Type

Seasonal Cooking for Renal Patients, reprinted with permission from the University of Alberta Hospital

Vegetable Fish Bake

Use fresh fish or frozen, packaged fillets for convenience. All fish are equal in nutrient content so buy the least expensive such as Pollock. The recipe ingredients add a lot of flavour to spruce it up.

Ingredients

  • 1 cup (250 mL) onion, sliced
  • 2 tbsp (25 mL) margarine
  • 4 (1 lb total) fish fillets
  • ¼ tsp (1 mL) ground pepper
  • ½ cup (125 mL) mushrooms, sliced
  • 1 green pepper, sliced
  • ¼ cup (50 mL) white wine (not cooking wine)
  • 1 tbsp (15 mL) lemon juice

Directions

  1. Arrange onions on the bottom of a 9” (2.5 L) square baking dish.
  2. Dot with margarine.
  3. Season both sides of the fish with pepper.
  4. Place on top of the onions.
  5. Top with green pepper and mushrooms.
  6. Combine wine and lemon juice and pour over vegetables.
  7. Bake at 350°F (180°C) until fish flakes easily, about 25 to 30 minutes.

 

Nutrient Analysis

Calories: 181 g

Protein: 21 g

Carbohydrates: 7 g

Fibre: 1.3 g

Total Fat: 7 g

Sodium: 193.5 mg

Phosphorus: 457.5 mg

Potassium: 550.5 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1 fish fillet + about 1/2 cup vegetables

Renal and Diabetic Exchanges

1 vegetable
3 protein

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