Tomato Basil Mahi Mahi

1. Preheat oven to 375 degrees.

2. Place parchment paper on baking sheet, and mahi in middle of paper.

3. Dust paprika over fish to help browning.

4. Squeeze lemon juice and spread chopped garlic over fish.

5. Slice tomato and arrange on top of fish, then drizzle with oil and vinegar.

6. Sprinkle fresh basil and salt and pepper to taste.

7. Fold paper over fish to make a pouch (you can secure with toothpicks) and bake at 375 degrees for 15-17 minutes.

8. Tomatoes should be cooked and fish opaque.

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Nutrient	Quantity
Total fats	5.0885 g
Protein	7.6018 g
Carbohydrates	9.5924 g
Energy	109.8706 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0457 g
Water	237.4401 g
Aspartic acid	0.3016 g
Calcium, Ca	57.2481 mg
Lutein + zeaxanthin	274.7676 g
Fiber, total dietary	2.6807 g
Fatty acids, total saturated 22:0	0.0058 g
Carotene, beta	1003.0135 g
Niacin	1.6386 mg
Vitamin A, RAE	102.3231 g
Arginine	0.0469 g
Riboflavin	0.0849 mg
Tocopherol, beta	0.0272 mg
Fatty acids, total saturated 20:1	0.014 g
Glutamic acid	0.9628 g
Sodium, Na	31.7451 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0629 g
Total lipid (fat)	5.0885 g
Manganese, Mn	0.2616 mg
Fructose	3.4515 g
Proline	0.0335 g
Fatty acids, total saturated 16:0	0.5782 g
Choline, total	33.3972 mg
Sugars, total	6.6675 g
Serine	0.0581 g
Fatty acids, total saturated 18:0	0.1157 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.2127 mg
Selenium, Se	4.76 g
Ash	1.4765 g
Fatty acids, total saturated 18:1 undifferentiated	3.2948 g
Pantothenic acid	0.1988 mg
Phenylalanine	0.0603 g
Copper, Cu	0.204 mg
Betaine	0.2279 mg
Thiamin	0.1167 mg
Retinol	8.5 g
Methionine	0.0134 g
Iron, Fe	1.0632 mg
Carbohydrate, by difference	9.5924 g
Phosphorus, P	105.6202 mg
Folate, total	37.7582 g
Tocopherol, gamma	0.3055 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	5747.7811 g
Alanine	0.0603 g
Cholesterol	14.1667 mg
Valine	0.0402 g
Fatty acids, total saturated 18:2 undifferentiated	0.6274 g
Glycine	0.0424 g
Carotene, alpha	225.6222 g
Glucose (dextrose)	3.1936 g
Fatty acids, total saturated 14:0	0.0006 g
Zinc, Zn	0.6673 mg
Isoleucine	0.0402 g
Fatty acids, total polyunsaturated	0.7071 g
Fatty acids, total polyunsaturated 17:1	0.0056 g
Leucine	0.0558 g
Tocotrienol, alpha	0.0223 mg
Vitamin A, IU	1889.1579 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	37.7582 g
Tryptophan	0.0134 g
Vitamin C, total ascorbic acid	30.6042 mg
Phytosterols	25.5822 mg
Fatty acids, total saturated 20:0	0.0186 g
Tyrosine	0.0313 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	20.385 g
Fatty acids, total saturated	0.7199 g
Histidine	0.0313 g
Fatty acids, total monounsaturated	3.3774 g
Threonine	0.0603 g
Folate, food	37.7582 g
Fatty acids, total polyunsaturated 17:0	0.001 g
Vitamin E (alpha-tocopherol)	1.9938 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	30.8754 mg
Lysine	0.0603 g
Potassium, K	600.578 mg
Cystine	0.0201 g
Fluoride, F	5.1379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	0	0	0	0
Lemon juice	0	0	0	0
Olive oil	1 teaspoon	39.78	0	4.5
Paprika	0	0	0	0
Tomato	1	40.2099	8.6898	0.4468
Balsamic vinegar	1 teaspoon	4.664	0.9026	0
Basil	0	0	0	0
salt pepper	0	25.2167	0	0.1417
mahi fillet	1	25.2167	0	0.1417
parchment paper	0	25.2167	0	0.1417