FISH BRUSCHETTA BAKE

SIMPLE 6 INGREDIENT DISH!

FISH BRUSCHETTA BAKE (3)

29 oz can diced tomatoes
2 garlic cloves, minced
1 pkg (about 6 oz) of your favorite stuffing mix
3 large (about 1 1/2 lbs) white fish fillets (I used tilapia)
1 tsp basil
1 cup shredded Italian blend cheese

Preheat oven to 400 degrees F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and 1/4 c water; stir until stuffing is moistened. Set aside. Coat 13″ X 9″ baking dish with non-stick spray and place fish in bottom. Sprinkle with basil and cheese (I also sprinkled a touch of red pepper flakes for some zing). Top with stuffing mixture.

Bake uncovered 30-45 minutes.

It was too windy to cook on the grill outdoors so I made this as an alternate plan. It was even better since it didn’t make the house smell like fish at all!

I SERVED THIS WITH ASPARAGUS WITH LEMON DILL BUTTER (LOOK FOR THE RECIPE COMING SOON!)

TRY TO WORK FISH IN TO YOU DIET SEVERAL TIMES EACH WEEK!!

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