Ingredients:

• Nonstick vegetable oil spray

Vinaigrette:

• 2 tbsp (25 mL) fresh orange juice
• 1 tsp (5 mL) Sherry vinegar
• 2 tsp (10 mL) extra-virgin olive oil
• 1/8 tsp (0.5 mL) each salt and freshly ground pepper
  
  
• 2 tbsp (25 mL) finely diced red pepper
• 2 tbsp (25 mL) finely chopped green onion
• 1 tbsp (15 mL) chopped fresh flat leaf parsley
• 2 4-6 oz (120-180 g) white type fish fillets (snapper, tilapia or halibut)
• 1 tsp (15 mL) extra virgin olive oil

Instructions:

Preheat oven to 450°F (230°C). Prepare a baking sheet by spraying with nonstick vegetable oil spray. Set aside.

Prepare vinaigrette by mixing together orange juice, vinegar, 2 tsp (10 mL) olive oil and salt and freshly ground pepper. Stir in red peppers, green onion and parsley. Set aside.

Pat fish dry with paper towel. Place baking sheet in the oven for 4 minutes to heat. Remove from oven and place fish on baking sheet. Drizzle each fillet with 1/2 tsp (2 mL) olive oil. Place baking sheet in oven and roast for about 7 to 10 minutes or until cooked through, about 10 minutes per inch (2.5 cm) thickness. Remove from oven and place on dinner plate. Spoon 1/2 the vinaigrette over each serving and serve immediately.

Nutritional information per serving

• Calories: 190
• Protein: 24 g
• Fat: 8 g
• Saturated fat: 1 g
• Carbohydrate: 3 g
• Dietary fibre: 1 g
• Dietary cholesterol: 42 mg
• Sodium: 188 mg
• Potassium: 552 mg