Try this Baked Fish with Vegetables #2 recipe, or contribute your own.
Suggest a better descriptionFrom: japlady@nwu.edu (Rebecca Radnor) Date: Mon, 13 Feb 1995 19:02:29 +0000 Recipe By Jo Anne Merrill Place fillets in a layer in greased 9-inch baking dish. Saute onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and fish to heated platter. Sprinkle with Parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 | ||
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Calories: 207 | ||
Calories from Fat: 44 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 56.5mg | 17 % | |
Sodium 257.7mg | 9 % | |
Potassium 908.6mg | 24 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 11.1g | ||
Protein 24.8g | 35 % | |
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: 207
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