|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|
A meta-analysis found that mothers participating in a prenatal exercise group were less likely to have a large newborn, less likely to need a cesarean section, and no more likely to have a low birthweight baby than those who did not exercise. The study supports proper prenatal care advice which advocates for mothers to exercise during pregnancy if allowed by the physician.
Chewing Gum After Surgery May Improve Digestive Tract Recovery
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children