This mild fish pairs well with brown rice and roasted asparagus (throw a tray in the oven along with the fish) or an easy tomato-cucumber salad.
4 skinless fish fillets, (tilapia, halibut or snapper), no thicker than 1/2 in.
1/2 tsp salt
12 thin slices lemon
2 tbsp low-fat mayonnaise
2 tbsp sour cream
2 tbsp chopped fresh dill
Preheat oven to 450F. Line a large baking sheet with parchment. Arrange fish on parchment and sprinkle with salt. Season with pepper. Top each fillet with lemon slices.
Roast in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 20 min.
Stir mayo with sour cream and dill in a small bowl. Serve with fish.
Calories 191, Protein 31g, Carbohydrates 4g, Fat 7g, Fibre 1g, Sodium 409mg.
Originally published in the Today’s Parent October 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
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