MAIN DISH

BAKED FISH WITH GREEN BEANS AND CAPERS

• 1 ½ pounds fish fillets (trout, sole, catfish, tilapia, red snapper, cod or turbot)

• 3 tablespoons extra-virgin olive oil, divided use

• Salt, to taste

• Ground pepper, to taste

• 1 pound trimmed green beans

• 2 shallots, minced

•  ¼ cup drained capers

• 2 tablespoons fresh lemon juice

Spray a large (18-by-12-inch) rimmed baking sheet with vegetable cooking spray. Arrange fish in a single layer on baking sheet, leaving room for green beans. Spread 2 teaspoons of the oil over fish and sprinkle with salt and pepper.

Toss green beans with 1 teaspoon oil and sprinkle with salt and pepper.

Arrange green beans in a more or less single layer on baking sheet with fish.

Place on bottom rack of oven and turn oven to 400 degrees. Bake until fish is opaque and beans are tender-crisp, about 15 minutes.

Meanwhile, in a small bowl, mix remaining 2 tablespoons oil with shallots, capers and lemon juice. Spoon caper sauce over fish and serve. Makes 4 servings.

Per serving: 310 calories (39.1 percent from fat), 14 g fat, 85 mg cholesterol, 37 g protein, 11 g carbohydrate, 1 g sugar, 4 g dietary fiber, 350 mg sodium.

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