Rinse fillets and pat dry with paper towels. Brush fillets with olive oil. Sprinkle both sides of fillets with thyme, salt and pepper. Heat a large skillet over medium heat. Cook fillets for 3 minutes on each side or until it flakes easily when tested with a fork. Sprinkle with parsley or dill and squeeze lemon over fillets.
Mix all salsa ingredients in a medium non-stick skillet. Set on medium high heat, stir and cook about 3 minutes. Serve with Lemon Fish.*
4– 1/2 c servings
*Grilled Chicken may be substitued for fish fillets.
Tomatoes, red bell pepper, yellow bell pepper, cucumbers and red onion are
WIC Approved foods.
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