1/4 cup chicken broth
1 1/4 lbs. haddock fillets (with skin removed) cut into about 16 2" chunks
salt and pepper to taste
1 tbs. extra virgin olive oil
2 tomatoes, seeded, diced and drained
1 large onion, cut in half and sliced into 1/2 rings
1/2 cup minced parsley
3 cloves crushed garlic
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
lemon slices and parsley for garnish
Preheat oven to 450 degrees F.
Wash the Swiss chard and separate the stems from the leaves. Slice or chop the stems and set aside. Shred the leaves and place in a shallow 2qt. baking dish. Sprinkle the broth over the Swiss chard. Place fish on top of the chard and sprinkle with salt and pepper to taste.
In a large skillet, heat the oil over med-high heat. Add the chard stems, tomatoes, onion, parsley, garlic, oregano, salt and pepper. Cook about 5 minutes.
Spoon the sauteed vegetables over the fish, cover the baking pan with foil and bake about 20 minutes, or until fish flakes when tested with a fork. Garnish with lemon slices and parsley.
This recipe makes 4 servings, 4.5 points each.
(204 cal; 5.1g fat; 3.2g fiber; 30.6g protein; 9.6g carbohydrate; 1097mg sodium)