Baked Fish, Spanish Style

1. Preheat oven to 375°F.

2. If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.

3. Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.

4. Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.

5. Garnish with lemon slices, and serve hot.

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Nutrient	Quantity
Total fats	27.8665 g
Protein	3.9493 g
Carbohydrates	23.7256 g
Energy	340.2955 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.233 g
Water	406.5202 g
Aspartic acid	0.6438 g
Calcium, Ca	56.3122 mg
Lutein + zeaxanthin	851.3493 g
Fiber, total dietary	6.4684 g
Fatty acids, total saturated 22:0	0.0351 g
Carotene, beta	1280.4515 g
Niacin	1.9741 mg
Vitamin A, RAE	117.6216 g
Arginine	0.1581 g
Riboflavin	0.1088 mg
Tocopherol, beta	0.0499 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.0841 g
Glutamic acid	1.2752 g
Sodium, Na	17.8093 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3414 g
Total lipid (fat)	27.8665 g
Manganese, Mn	0.567 mg
Fructose	5.4406 g
Proline	0.0929 g
Fatty acids, total saturated 16:0	3.1997 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.9929 g
Choline, total	26.8818 mg
Sugars, total	12.2728 g
Serine	0.1484 g
Fatty acids, total saturated 10:0	0.0063 g
Fatty acids, total saturated 18:0	0.5617 g
Vitamin B-6	0.5949 mg
Selenium, Se	0.4626 g
Ash	1.9432 g
Fatty acids, total saturated 18:1 undifferentiated	19.3327 g
Pantothenic acid	0.4664 mg
Phenylalanine	0.2098 g
Copper, Cu	0.2512 mg
Betaine	0.52 mg
Thiamin	0.196 mg
Methionine	0.0245 g
Iron, Fe	1.5245 mg
Carbohydrate, by difference	23.7256 g
Phosphorus, P	99.6407 mg
Folate, total	62.4652 g
Tocopherol, gamma	0.5006 mg
Lycopene	4682.975 g
Alanine	0.1246 g
Valine	0.1085 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.9235 g
Glycine	0.1038 g
Carotene, alpha	218.6444 g
Glucose (dextrose)	5.7009 g
Fatty acids, total saturated 14:0	0.0046 g
Zinc, Zn	0.6716 mg
Isoleucine	0.0838 g
Tocopherol, delta	0.0014 mg
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	3.1573 g
Fatty acids, total saturated 14:1	0.0007 g
Tocotrienol, gamma	0.0005 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.1277 g
Tocotrienol, alpha	0.0738 mg
Vitamin A, IU	2357.9174 IU
Folate, DFE	62.4652 g
Tryptophan	0.0393 g
Vitamin C, total ascorbic acid	164.0595 mg
Phytosterols	97.8552 mg
Galactose	0.002 g
Fatty acids, total polyunsaturated 18:1 c	0.0141 g
Fatty acids, total saturated 20:0	0.1121 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0582 g
Vitamin K (phylloquinone)	43.341 g
Fatty acids, total saturated	3.9292 g
Histidine	0.0525 g
Fatty acids, total monounsaturated	19.7931 g
Threonine	0.1216 g
Folate, food	62.4652 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	48.2466 g
Vitamin E (alpha-tocopherol)	5.6483 mg
Magnesium, Mg	46.11 mg
Lysine	0.1399 g
Potassium, K	852.8217 mg
Cystine	0.0392 g
Fluoride, F	8.1326 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Salt	1 teaspoon	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	2 tablespoons	238.68	0	27
Onion	1	28	6.538	0.07
Paprika	0.25 teaspoon	1.6215	0.3104	0.0741
Tomato	1	32.76	7.0798	0.364
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	1	0	0	0
green pepper	1	29.8	6.9136	0.2533