Learn how to make Baked Fish with Tomatoes and Herbs, one of Rita's recipes for MIND diet and strokes.

Baked Fish with Tomatoes and Herbs


  • Vegetable cooking spray
  • 4 (4-ounce) white fish fillets
  • 2 tablespoons + 2 teaspoons fresh lemon juice
  • ½ teaspoon paprika
  • 1 cup finely chopped, seeded tomatoes
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons finely chopped parsley
  • 1½ teaspoons dried basil
  • 2 teaspoons olive oil
  • ¼ teaspoon salt


  1. Preheat oven to 350 degrees. Coat a 12x8-inch glass baking pan with cooking spray.
  2. Arrange fish fillets in the pan. Drizzle 2 tablespoons lemon juice over fillets and sprinkle with paprika. Cover with foil. Bake 18 minutes or until opaque in center and fish flakes easily when tested with fork.
  3. Meanwhile, in medium saucepan, combine tomatoes, capers, parsley, remaining 2 teaspoons lemon juice, basil, oil and salt. Five minutes before fish is done, place saucepan over high heat. Bring to a boil. Reduce heat and simmer 2 minutes or until hot. Remove from heat. Serve fish topped with tomato mixture.