|Olive oil||2 teaspoons|
|Large onion, sliced||1|
|Whole tomatoes, drained (reserve juice) and coarsely chopped||1 can (16 ounces)|
|Garlic clove, minced||1|
|Dry white wine||1 cup|
|Reserved tomato juice, from canned tomatoes||½ cup|
|Lemon juice||¼ cup|
|Orange juice||¼ cup|
|Fresh grated orange peel||1 tablespoon|
|Fennel seeds, crushed||1 teaspoon|
|Dried oregano, crushed||½ teaspoon|
|Dried thyme, crushed||½ teaspoon|
|Dried basil, crushed||½ teaspoon|
|Black pepper to taste|
|Fish fillets (sole, flounder, or sea perch)||1 pound|
- Heat oil in large nonstick skillet. Add onion, and sauté over moderate heat 5 minutes or until soft.
- Add all remaining ingredients except fish.
- Stir well and simmer 30 minutes, uncovered.
- Arrange fish in 10 x 6 inch baking dish; cover with sauce.
- Bake, uncovered, at 375ºF about 15 minutes or until fish flakes easily.
|Serving Size||4 oz fillet with sauce|
|Saturated Fat||1 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations