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Nutrition Facts
Serving Size 340 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 500 mg 21%
Total Carbohydrate 18 g 6%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 25 g
Vitamin A 20% • Iron 4%
Vitamin C 8% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked White Fish Poblano Dinner

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Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

12 Oz H-E-B Frozen Wild Cod Fish Fillets, thawed
16 Oz H-E-B Broccoli Normandy
16 Oz H-E-B Poblano Corn Chowder Soup
1/2 cup(s) H-E-B Shredded Monterey Jack Cheese
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Instructions

1
Heat oven to 450°F.
2
Spray a 13 x 9 baking dish with non-stick cooking spray.
3
Arrange the thawed fish fillets in the baking dish and top the broccoli blend, soup and the shredded cheese.
4
Bake the fish for 20 minutes uncovered.

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