Oven Roasted Basa with Mandarin Salsa

Fish

•  4 basa fillets, or other mild white fish
• 1 Tbsp extra virgin olive oil
• 1 Tbsp creole spice or Emeril's blend

Salsa

• 5 plum tomatoes, chopped
• 1 large sweet onion, chopped
• 2 jalapeno peppers, seeded and chopped
• 2 tablespoons sugar
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 1 can (15 ounces) mandarin oranges, drained

Cauliflower

• One whole head cauliflower
• 1 tsp butter
• 1/2 tsp sodium free lemon pepper

Directions

1. In a small bowl, combine the salsa ingredients. Set aside and chill until serving. 
2. Preheat oven to 375. Line a baking sheet with parchment paper or tin foil sprayed with PAM. Brush fillets on both sides with extra virgin olive oil and sprinkle with the creole seasoning. Place on prepared baking sheet. Bake for 15 minutes or until fish flakes easily with a fork.
3. Steam cauliflower until tender. Gently mash with butter and lemon pepper. 
4. Serve fish topped with salsa and the cauliflower on the side.