1. Heat oven to 400. In a food processor, combine horseradish, bread crumbs, butter, herbs, and pepper. Pulse 2 or 3 times until combined and herbs are coarsely chopped. Add egg white and pulse 2 or 3 times. 2. Season both sides of fish with salt and pepper. Pat 3 or 4 T of the mixture firmly onto one side of each fillet. Heat a large nonstick, ovenproof pan over medium-low heat. Add oil and fillets, crust side down. Cook for 2 to 3 minutes, or until crust is golden brown. Carefully turn, then place pan in oven for 7 to 10 minutes, or until done to taste. 3. While fish is baking, place spinach in a medium saucepan. The spinach leaves should still have water clinging to them; if they dont, sprinkle with a few drops. Add salt, cover, and cook over medium heat, stirring occasionally, until just wilted, 2 to 3 minutes. Pour vinegar into a small saucepan and cook over high heat until reduced by half, 1 1/2 to 2 minutes. 4. Remove fish from oven. Serve each fillet with some of the wilted spinach and a spoonful of the reduced vinegar alongside. Martha Stewart Living/Feb. & March/94 Posted to MM-Recipes Digest V4 #224 by Harrison
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (634g)|
|Recipe Makes: 4|
|Calories from Fat: 406 (49%)|
|Amt Per Serving||% DV|
|Total Fat 45.1g||60 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 222.2mg||68 %|
|Sodium 410.7mg||14 %|
|Potassium 2846mg||75 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 6.9g|
|Protein 91g||130 %|
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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: 821
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