February is National Heart Month. Learn to love and care for your heart and kidneys this month with this flavorful, low fat, lower in sodium, CKD friendly dish. Learning to use fresh or dried herbs and spices in your cooking is a great way to avoid using unwanted salt in your diet and help keep you on track with your renal diet.
Herb Topped Fish
- Yield
- 8 servings
- Course
- Main dishes
- Ingredients
- 10
- Steps
- 3
Ingredients
- 24 oz white fish (halibut, cod, tilapia)
- ½ cup low fat mayonnaise
- ½ cup low fat or fat free sour cream
- ¼ cup parmesan cheese
- 4 Tbsp. fresh chives, chopped (or 2 Tbsp. dried chives)
- 2 Tbsp. fresh parsley chopped (or 2 Tbsp. dried parsley)
- ½ tsp. onion powder
- ½ tsp. dried dill
- ½ tsp. dry mustard
- Pepper to taste
Preparation
- Place uncooked fish in a shallow, buttered baking dish.
- In a small bowl, mix together all remaining ingredients. Spread the mixture on top of the fish.
- Bake at 350 degrees for 20 minutes or until fish flakes.
Nutrition notes (per 3 oz serving, as published with the recipe)
- 244 kcal
- 202 mg sodium
- 316 mg potassium
- 239 mg phosphorus
Recipe used with permission from ARA.
