The pink flesh of salmon looks lovely with the orange-and-green-flecked caramelized onions. If you wish, choose other types of tender fish, such as halibut, snapper, pickerel or tilapia.
- Portion size 4 servings
- 2 onions thinly sliced
- 4 cloves garlic minced
- 3 tablespoons chopped fresh dill
- 1 orange
- 4 fish fillets (about 1 lb/500 g)
In large ovenproof skillet, heat 2 tbsp (25 mL) vegetable oil over medium heat; cook onions, stirring occasionally, until golden, about 15 minutes. Add garlic and 1 tbsp (15 mL) of the dill.
Meanwhile, grate 2 tsp (10 mL) rind from orange; set aside. Cut orange crosswise in half. Squeeze one of the halves to make 2 tbsp (25 mL) juice; add juice to onions. Cut remaining half into 4 wedges; set aside.
In small bowl, combine reserved orange rind, 1 tbsp (15 mL) of the remaining dill and 1/4 tsp (1 mL) each salt and pepper; rub onto fillets. Place fillets on onions.
Bake in 425°F (220°C) oven until fish is opaque and flakes easily when tested, about 12 minutes. Sprinkle with remaining dill. Serve with reserved orange wedges.
Nutritional facts <b>Per serving:</b> about
- Sodium 207 mg
- Protein 25 g
- Calories 220.0
- Total fat 10 g
- Cholesterol 36 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 9.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 5.0
- Vitamin C 22.0