- Preheat oven to 425F. Drizzle 1 tablespoon of the lemon juice over fillets; set aside.
- In a large bowl combine tomatoes, green beans, corn, oil, half the garlic, remaining 1/2 tablespoon lemon juice, and salt and pepper to taste; toss to coat. Spread vegetables evenly in a rimmed baking sheet.
- Coat a baking pan with nonstick cooking spray. Pat fillets dry with paper towels; sprinkle both sides with 2 teaspoons of the Cajun seasoning. Place fillets on baking sheet with vegetables. Bake 12 to 15 minutes or until tomato skins begin to burst and fish flakes easily with a fork.
- Meanwhile, in a medium skillet melt butter over medium heat; add remaining garlic and 1/2 teaspoon Cajun seasoning. Reduce heat to low. Remove fish and vegetables from oven. Place vegetables on a serving platter; top with fillets, drizzle with butter sauce, and serve.
View all nutritional information
Calories 460, Calories Fat 250, Total Fat 28g, Saturated Fat 10g, Cholesterol 130mg, Sodium 420mg, Carbohydrate 14g, Protein 37g
|Calories (fat) extra||54|
|Total Fat (extra)||43|
|Saturated Fat (extra)||50|
|Vitamin A (extra)||20|
|Vitamin C (extra)||25|