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Orange-Basil Baked Scrod

Orange-Basil Baked Scrod
 
Yield:
25 servings

Ingredients

Ingredients Weights Measures
Scrod fillets 7 lb. + 13 oz. 25 each
medium seedless oranges, peeled, each cut into 5 slices 3 lb. + 4 oz. 30 each
red onions, cut into thin slices, separated into rings 5 oz. 1 cup
KRAFT FREE Raspberry Vinaigrette Fat Free Dressing 8 oz. 1 cup
basil chiffonade - 1 cup

Directions

SPRAY hotel pans with cooking spray. Place fish in single layer in pans; top evenly with orange and onion slices.

BAKE at 425°F for 7 to 9 minutes or until fish flakes easily with fork.

TOP each fillet with 2 tsp. each dressing and basil chiffonade just before serving.

Kraft Kitchens Tips

TIP
Any whitefish, such as bass, cod or tilapia will work well in this flavorful dish.
K:8349v01:97825
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Nutritional Information

Nutrition Information

Calories
 160
Total fat
 1 g
Saturated fat
 0 g
Cholesterol
 60 mg
Sodium
 180 mg
Carbohydrate
 10 g
Dietary fiber
 2 g
Sugars
 8 g
Protein
 26 g
Vitamin A
 8 %DV
Vitamin C
 30 %DV
Calcium
 4 %DV
Iron
 4 %DV
Healthy Living Information
Low fat
Low calorie
Good source of vitamin A or C
Low sodium
Diet Exchange
1/2 Fruit + 4 Meat (VL)

Nutrition Bonus
Serve this low calorie main dish and get a good source of vitamin C from the the oranges.