Name: Fish with Leeks and Sweet Peppers
Prep time: 15 min
Total time: 45 min
Yield: 4 Servings
Ingredients: white fish: 1 lb; olive oil: 3 tablespoons; leeks: 2 cups chopped; red bell pepper: 1 1/2 cups; yellow bell pepper: 1/2 cup; black pepper: Freshly ground; tarragon: 1 teaspoon “herbes de provence” or dried; white wine: 1/2 cup dry; lemon: zest and juice of 1 small; lemon: 1; parsley: 3 tablespoons chopped

Ingredients

Adjust Servings:

	1 lb white fish such as haddock or cod
	3 tablespoons olive oil
	2 cups chopped leeks
	1 1/2 cups red bell pepper seeded, cut into strips
	1/2 cup yellow bell pepper or orange bell pepper, seeded and cut into strips
	Freshly ground black pepper
	1 teaspoon “herbes de provence” or dried tarragon
	1/2 cup dry white wine
	zest and juice of 1 small lemon
	1 lemon for garnish, cut into wedges
	3 tablespoons chopped parsley

Nutrient Analysis
PER SERVING: 1/4 of recipe RENAL EXCHANGE: 3 Protein + 1 Vegetable
Calories	279 kcals
Protein	27g
Carbohydrates	12g
Fiber	2g
Total Fat	12g
Saturated Fat	1.6g
Cholesterol	62mg
Sodium	102mg
Potassium	553mg
Phosphorus	195mg

This recipe works with various types of white fish.

Fish with Leeks and Sweet Peppers:
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Ingredients

1 lb white fish such as haddock or cod
3 tablespoons olive oil
2 cups chopped leeks
1 1/2 cups red bell pepper seeded, cut into strips
1/2 cup yellow bell pepper or orange bell pepper, seeded and cut into strips
Freshly ground black pepper
1 teaspoon “herbes de provence” or dried tarragon
1/2 cup dry white wine
zest and juice of 1 small lemon
1 lemon for garnish, cut into wedges
3 tablespoons chopped parsley

Preparation

1 Done	Preheat oven to 400° F (convection) or 425° F (conventional).
2 Done	Over medium-high heat sauté the cut vegetables in the oil for 5 minutes, season with pepper and herbes.
3 Done	Add wine and continue cooking for 10 minutes (vegetables should be slightly coloured).
4 Done	Spray a 1 1/2” deep glass or ceramic baking dish with vegetable oil and place fish on the bottom. Season fish with freshly ground black pepper and the zest from 1 lemon plus its juice.
5 Done	Cover the fish with the cooked vegetable mix and bake in the middle of a preheated oven at 400°F (convection) for 10 to 15 minutes depending on the thickness of the fish. Remove and garnish with chopped parsley and lemon wedges. Serve with white rice. Note: Previously frozen fish may give off a lot of water while baking. If this occurs, simply pour off excess liquid before serving or transfer fish with a slotted spoon.