• 1 pound Chilean sea bass (or substitute haddock or cod)
• 6 large ripe plum tomatoes
• 3 large ripe yellow tomatoes
• 4 garlic cloves
• 2 tablespoons olive oil
• 6 ounces of lemon juice (about 3 to 4 lemons)
• 16-ounce can of white beans drained and rinsed
• 1 teaspoon black pepper
• 1 tablespoon sweet paprika
• cup whole wheat bread crumbs
• 5 fresh basil leaves, washed and dried

Preheat oven to 400 degrees.

Chop the garlic into small pieces and put in the bottom of a baking dish. Chop the tomatoes into pieces the size of nickels and toss them in the baking dish. Squeeze the lemons into the mix (use a strainer) to create liquid. Add olive oil to the mix. Drain and rinse the beans and add them to the mix.

Place the fish on top of the mixture.

In a separate bowl mix about 1/2 cup to 1 cup bread crumbs with remaining olive oil, paprika, and pepper. This mixture should start to somewhat stick together, but should not clump together. Place this mixture on top of the sea bass not exceeding 1/4 inch at any point.

Bake for 30 to 40 minutes until the tomato mixture bubbles and the top of the sea bass is browned. Place the basil leaves on top and serve.

Nutritional information per serving: 390 calories, 11 g fat, 2 g saturated fat, 45 mg cholesterol, 340 mg sodium, 43 g carbohydrates, 8 g fiber, 33 g protein.