Herb Topped Fish

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.  

Later this month, look for a delicious, easy to prepare side dish to accompany this savory fish recipe.   

Herb Topped Fish

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

  1. Place uncooked fish in a shallow, buttered baking dish. 
  2. In a small bowl, mix together all remaining ingredients. Spread the mixture on top of the fish. 
  3. Bake at 350 degrees for 20 minutes or until fish flakes. Makes 8 servings.

Nutrition Information (per 3 oz serving): 

244 kcal, 202mg sodium, 316mg potassium, 239mg phosphorus

Recipe used with permission from ARA 

ARA American Renal Association logo

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