• 1-1/2 lbs. carp fillets
• 3/4 lemon, juiced
• 1-1/4 tsp. unsalted butter
• 1/3 cup onion, coarsely chopped
• 1 tsp. paprika
• 1-1/4 green bell peppers, seeded and diced
• 1-1/4 tomatoes, peeled and diced

Preheat oven to 350°F. Drizzle fish with lemon juice. Marinate 20 minutes in refrigerator. Melt butter in a heavy nonreactive saucepan over medium heat. Sauté onions 4-5 minutes until tender. Sprinkle with paprika. Stir in green peppers and tomatoes and bring to a boil. Arrange fish on bottom of a buttered casserole. Cover with sauce and bake 20-25 minutes, basting occasionally.

Per serving: calories 255, fat 11.3g, 40% calories from fat, cholesterol 116mg, protein 30.4g, carbohydrates 7.0g, fiber 1.7g, sugar 3.5g, sodium 89mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 5.1

  view detailed nutritional information

The recommended wines are: Riesling, Chablis, or White Zinfandel.