Serves 6

Marinating the fish in milk lightens the flavor and adds a touch of sweetness.

1 cup skim milk

Fresh-cracked black pepper, to taste

3 sprigs rosemary, needles only

1½ pounds haddock fillet

1 teaspoon virgin olive oil

• Mix together the milk, pepper, and half of the rosemary in a shallow bowl or pan. Place the haddock fillet into the milk mixture and let marinate for 8 hours.

• Preheat oven to 375°.

• Grease a baking pan with half of the oil. Gently remove the fish from the marinade, drain thoroughly, and place in a greased baking pan. Cover with aluminum foil and bake for 15 to 20 minutes, until the fish is flaky.

• Remove the fish from the oven and let it rest 5 minutes. Cut the fish into 6 portions. Drizzle with the remaining oil and sprinkle with the remaining rosemary.

Calcium in Leafy Greens

It'd be great if all the good things said about leafy greens were true, but beware: While it's true that beet greens, spinach, chard, and rhubarb provide more calcium than dairy products, it is in a form that your body cannot use. A better source comes from fortified soy beverages, tofu processed with calcium, broccoli, nuts, legumes, and certain leafy greens such as kale, collards, and mustard greens.