From a Dietitian’s kitchen: Fish

The American Heart Association recommends we increase our consumption of fish to twice a week. Many fish are good sources of Omega 3 fatty acids. I recommend line-caught varieties (this will be stated on the packaging) because wild fish eat a healthier diet and are better for the environment than farmed fish. Fish can be defrosted very quickly in the refrigerator or cooked from frozen. One of my family’s favorite ways to bake fish is covering each filet in a little bit of high quality mayonnaise and then topped with parmesan cheese. The topping helps the fish to not dry out and the cheese browns well. Most fish will be cooked through in 15-25 min at 350 degrees. Fish should easily flake when it is done. Enjoy! mk