Most Americans, including pregnant and breastfeeding women, do not consume the suggested amount of seafood. Pregnant and breastfeeding women require eight to 12 ounces of seafood weekly. For example, one serving of this fish dish supplies 24 grams of protein – nearly half of what many adults need in a day – for about 200 calories.Įxperts suggest that adults eat at least eight ounces of seafood a week children need less. Fish is also relatively high in protein for the calories, as long as you don’t fry it or smother it in fatty sauces. It’s possible to use frozen fish fillets and make prep even easier! The health benefits of eating fishįish and other seafood contain omega-3 fats, which are associated with heart, eye, and brain health, and are particularly important during pregnancy and early life. Check out my tips for ingredient substitutions and swaps. I don’t always have the exact ingredients that recipes call for, and I’ve learned to improvise. You can prepare this fish dish, and others, with frozen fish that you don’t have to thaw first! That’s good to know so that you can keep frozen fish fillets in the freezer for easy weeknight dinners. You can bake frozen fish in foil!ĭid you forget to take the fish out of the freezer? Not a problem. I’ve also used two cups of fresh cherry tomatoes sliced in half in place of canned. You can use any type of diced canned tomato you like in this recipe, but I prefer fire-roasted for their intense flavor. They are convenient, nutritious, and delicious. A foil packet seals in juices from the fish and the tomatoes, infusing this dish with great taste.Ĭanned tomatoes are a staple in my kitchen.
BAKED FISH FILLETS RECIPE HOW TO
How to bake fish in foil in the ovenįoil packets, also known as foil parcels, help to keep fish moist when cooking.
Cooking in a foil packet keeps fish moist.
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