1. Preheat oven to 180C
2. Cook carrot, onion and celery in a pan for 3-4 minutes. Add red wine, fish stock, bay leaves and thyme and simmer until reduced by half.
3. Put fish in a baking dish, strain red wine mixture over the top and discard the vegetables. Cook uncovered for 15 minutes or until fish is cooked.
4. Take fish out, put sauce back into the pan, bring to boil and reduce heat, add butter and cook until thickened (2-3 minutes). Pour sauce over fish.
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 4|
|Calories from Fat: 438 (68%)|
|Amt Per Serving||% DV|
|Total Fat 48.6g||65 %|
|Saturated Fat 26.9g||134 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 182.8mg||56 %|
|Sodium 555.8mg||19 %|
|Potassium 824.5mg||22 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6g|
|Protein 27.6g||39 %|
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Calories per serving: 644
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