From Linda Gassenheimer’s Dinner in Minutes Column
Parmesan Fish Fillets
2 medium tomatoes, sliced
2 (6-ounce) fish fillets such as tilapia, snapper, mahi mahi or sole
1 tablespoon olive oil
1 teaspoon minced garlic
Salt and freshly ground pepper
1/4 cup Parmigiano-Reggiano cheese shavings
1/2 cup basil, torn into bite-size pieces
Arrange tomato slices in a microwaveable dish in one layer. Sprinkle with salt and pepper to taste. Microwave on high for 2 minutes. Place fish fillets over the tomatoes. Drizzle with olive oil. Sprinkle with minced garlic and salt and pepper. Cover loosely with plastic wrap. Microwave on high 5 minutes or until center of fillet is opaque. (Test after 3 minutes as microwave ovens have different powers.)
Remove from microwave, place cheese over fish and cover with plastic wrap. Let stand 2 minutes, covered, before serving. Sprinkle basil on top. Serve fish over cooked pasta. Makes 2 servings.
Per serving: 304 calories (38 percent from fat), 12.9 g fat (4.0 g saturated, 7.0 g monounsaturated), 92 mg cholesterol, 40.0 g protein, 8.6 g carbohydrates, 2.4 g fiber, 252 mg sodium.