A tomato based sauce served with fish and boiled potatoes. Goes down nicely with a glass of dry white wine. Well, it would be rude not to - as you have an open bottle now.
Start by boiling your accompanying potatoes.
Heat the oil, add the garlic and spring onions and cook for 1 to 2 mins.
Add the tomatoes, olives and season and cook for 5 mins.
Add the cut fish.
Add the wine, lemon juice and top the fish with crushed pepperorns.
Sprinkle with parsley and leave to cook for 8 to 10 mins.
Serve with boiled potatoes.
So simple. As an alturnative, substitute fish with smoked variety.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (453g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 378 | ||
Calories from Fat: 164 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 90mg | 28 % | |
Sodium 745.6mg | 26 % | |
Potassium 1271.4mg | 33 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 16.4g | ||
Protein 33.6g | 48 % | |
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: 378
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