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KIDNEY FRIENDLY RECIPE OF THE WEEK- BAKED FISH

Yield: 4 servings
Serving size: 3-ounces

 

Ingredients
4 3-ounce trout fillets or any other baking fish
1 ½ teaspoon black pepper
1 tablespoon garlic powder
1 ½ teaspoon paprika
¼ medium green pepper 
1 small onion
1 small lemon
2 tablespoons parmesan cheese


Directions
1. Preheat oven to 375ºF. 
2. Place fish in a greased baking pan or on aluminum foil. 
3. Sprinkle black pepper, garlic powder, and paprika on both sides of fish. 
4. Cut green peppers into strips and place on fish. Slice onions into rings and place on fish. 
5. Squeeze juice of lemon onto fish. 
6. Bake for 30 minutes. 
7. After fish has cooked, sprinkle with parmesan cheese. Serve hot. 


Nutritional content per serving

164 calories 0 grams trans fat 86 milligrams sodium
20 grams protein 62 milligrams cholesterol 452 milligrams potassium
6 grams fat 8 grams carbohydrate 252 milligrams phosphorus
1 grams saturated 3 grams fiber 80 milligrams calcium

Author
Dr. Sowmya Puthalapattu Sowmya Puthalapattu, MD, or Dr. Sowmya as she’s known to patients, is an experienced board-certified nephrologist and internal medicine physician at Kingwood Kidney Associates, with offices in Kingwood and The Woodlands, Texas. Dedicated to providing her patients with comprehensive individualized care, Dr. Puthalapattu believes in the importance of active listening and having an open and creative clinical mind to provide the right care to meet her patients’ needs. She is faculty and Subspeciality education coordinator for Nephrology at IM GME program HCA Kingwood . Her areas of specialty include chronic kidney disease, end-stage renal disease, hyponatremia, and high blood pressure. A resident of The Woodlands, Texas, Dr. Puthalapattu spends her free time with her husband and two children. Her favorite activities include hiking and traveling.

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