Lunch: Baked Snapper with Peppers and Mushrooms

This fast fish recipe is both ultra low-fat and low-cal without missing out on flavor. It's a diet dish that you'll crave.

This recipe includes superfoods such as:

Lemon

Health benefits of Baked Snapper with Peppers and Mushrooms

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 tbsp. olive oil
2 medium orange and/or yellow peppers
1 medium onion
1 package sliced mushrooms
1/2 c. dry white wine
1 tsp. fresh thyme leaves
6 skinless, boneless snapper, sole, or flounder fillets
2 tbsp. fresh lemon juice
salt and pepper

Instructions

Preheat oven to 450 degrees. In 12-inch skillet, heat oil on medium until hot. Add peppers and onion, and cook 10 minutes or until tender, stirring often. Add mushrooms, wine, and thyme; cook on medium-high 3 minutes, stirring frequently.
Meanwhile, spray 13" by 9" glass or ceramic baking dish with nonstick cooking spray. Arrange fillets in baking dish, folding under narrow ends. Sprinkle with lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Spoon hot vegetable mixture from skillet on top of fish in baking dish. Bake fish 15 to 18 minutes or until opaque throughout. Garnish with thyme leaves if you like.

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