1. Preheat oven to 425 degrees F. Prepare Charmoula Sauce. In a 9- by 13-inch baking pan, lay roasted potatoes slices, sauteed green peppers, and sliced tomatoes. Arrange fish fillets on top of the vegetables. Season with salt and pepper and top with Charmoula Sauce. Add a squeeze of lemon. 2. Bake until fish is done (10 to 15 minutes, depending on size of fish). Charmoula Sauce: Combine cilantro, parsley, garlic, lemon juice, salt, paprika, cumin, and cayenne. Add enough olive oil to make a thick sauce. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 8|
|Calories from Fat: 124 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 100.8mg||31 %|
|Sodium 121mg||4 %|
|Potassium 1247.5mg||33 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 22.4g|
|Protein 35.7g||51 %|
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Calories per serving: 370
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