Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally. Preheat oven to 350F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper. Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes. Increase oven temperature to 400F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley. Serves 4. Bon Appetit May 1995 Per serving: 1355 Calories (kcal); 113g Total Fat; (70% calories from fat); 13g Protein; 92g Carbohydrate; 0mg Cholesterol; 2340mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 16 Vegetable; 1/2 Fruit; 22 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2399g)|
|Recipe Makes: 1|
|Calories from Fat: 1516 (49%)|
|Amt Per Serving||% DV|
|Total Fat 168.5g||225 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 81.9g|
|Polyunsanturated Fat 52.9g|
|Cholesterol 806.4mg||248 %|
|Sodium 1998.9mg||69 %|
|Potassium 8670.7mg||228 %|
|Total Carbohydrate 123.2g||36 %|
|Dietary Fiber 42.6g||170 %|
|Sugars, other 80.7g|
|Protein 276g||394 %|
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Calories per serving: 3063
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