From Carlow Cookery
* Bring a heavy nonstick skillet to medium-high heat. Add just enough oil to coat the bottom of the pan.
* Lightly season the fish with salt and pepper. Add to pan and cook, turning once, until just cooked through. Remove from pan.
* Reduce heat to medium-low. Add the anchovy paste, garlic and red pepper. Cook stirring into a paste, until garlic is golden.
* Add the white wine. Bring to a simmer; cook until reduced by half.
* Add the stock and tomatoes. Bring to a simmer and cook until reduced and flavors combine.
* Stir in the olives and capers.
* Season with parsley, salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (699g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 698 | ||
Calories from Fat: 296 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.9g | 44 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 241mg | 74 % | |
Sodium 3527.1mg | 122 % | |
Potassium 1760.9mg | 46 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 9.4g | ||
Protein 79.5g | 114 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 698
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