Nutrition Facts

• • Calories: 270
  • Fat: 9g
  • Saturated Fat: 2g
  • Cholesterol: 82mg
  • Sodium: 442mg
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 34g

Ingredients

• • 2 thin flounder, sole, or tilapia fillets
  • pinch unrefined sea salt
  • pinch fresh ground black pepper
  • 2 tsp chopped fresh parsley
  • 4 tsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1/2 cup string beans, trimmed and cut into 2-inch pieces
  • 1/2 cup corn kernels
  • 1/2 cup cherry tomatoes, halved (red and/or yellow)

Preparation

• • Preheat toaster oven to 425°. Lightly spritz toaster oven pan with nonstick cooking spray. Place fish on pan and season each piece evenly with salt, pepper, parsley and lemon juice. Bake fish approximately 5 minutes.
  • Meanwhile, cook vegetables. In a skillet, heat oil over medium heat until hot. Add string beans and sauté, stirring, about 1 minute. Mix in corn and tomatoes, pressing them gently to release their juices, and cook, stirring occasionally, about 2 minutes. Add additional lemon juice, salt and pepper to taste, if desired, and stir. Remove from heat and distribute evenly between two plates. With a spatula, transfer fish on top of vegetables. Serve immediately.

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