INGREDIENTS

4 FILLETS OF WHITE FISH

LEMON ZEST FROM 1 LEMON

1-15OZ. CAN ARTICHOKE HEARTS; CHOPPED

1-8OZ. CAN DICED WATER CHESTNUTS; CHOPPED

4 GREEN ONIONS; SLICED

SALT/PEPPER

½ CUP PARMESAN CHEESE

¾ CUP PLAIN VOSKOS GREEK YOGURT

½ CUP PANKO BREAD CRUMBS

EXTRA VIRGIN OLIVE OIL- DRIZZLE OVER FISH

DIRECTIONS

IN A MEDIUM BOWL COMBINE ARTICHOKES, WATER CHESTNUTS, GREEN ONION, ¼ CUP PARMESAN CHEESE, ¾ CUP VOSKOS GREEK YOGURT AND 1/3 CUP OF BREAD CRUMBS. SEASON THE FISH WITH OLIVE OIL, SALT, PEPPER AND LEMON ZEST.

Voskos Greek Yogurt Cucumber Salad

INGREDIENTS

1/2 CUP PLAIN NON-FAT VOSKOS GREEK YOGURT

½ CUP DICED CUCUMBER

½ CUP DICED TOMATO

1 AVOCADO; DICED

DASH OF SALT AND PEPPER

FRESH BASIL, ABOUT 4 SPRIGS CHOPPED

DIRECTIONS

COMBINE ALL INGREDIENTS IN A BOWL TO COMBINE. COVER AND CHILL IN FRIDGE ABOUT 30 MIN OR UNTIL READY TO SERVE.
GREAT AS A SIDE SALAD OR PARTY DIP SERVED WITH PITA CHIPS.
NUTRITION FACTS:
Serves : 4
CALORIES: 77.4
FAT: 4.5g
CARBOHYDRATES: 5.7g
PROTEIN: 4.6g

PRE-HEAT OVEN TO 375, PLACE FISH IN A BAKING DISH AND TOP THE FISH WITH THE ARTICHOKE TOPPING. BAKE 20 MIN, ADD THE REMAINDER PORTION OF THE PARMESAN CHEESE AND BREAD CRUMBS TO THE FISH AND BAKE ANOTHER 5 MIN OR UNTIL GOLDEN BROWN.
SERVES-4