Try this Baked Halibut on a Bed of Peppers recipe, or contribute your own.
Suggest a better descriptionHerbes de Provence is an aromatic blend of dried herbs - thyme, rosemary, lavender and summer savory. This mixture is readily available in specialty food shops and upscale supermarkets. to make your own, mix together 1/2 ounce of each herb and store in an airtight jar in a cool, dark place. The herbs marry well with most grilled or baked fish. 1. Preheat the oven to 400F. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the peppers and onion; cook 10 minutes, stirring often. 2. Add vinegar and herbes de Provence and cook 15 minutes longer, stirring often. Season with salt and pepper and 2 tablespoons parsley. Spoon the vegetables over the bottom of a 9x9" baking dish. 3. Brush the fish with the remaining oil. Sprinkle both sides with salt and pepper then lay the fish in the baking dish over the vegetables. Bake for 20 minutes. 4. Garnish fish with remaining parsley and lemon halves. Serve immediately. Per serving: 383 calories, 15 grams fat, 68 milligrams cholesterol. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (645g) | ||
Recipe Makes: 4 | ||
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Calories: 868 | ||
Calories from Fat: 453 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.3g | 67 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 16.5g | ||
Cholesterol 130.6mg | 40 % | |
Sodium 266.7mg | 9 % | |
Potassium 2198.7mg | 58 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 11.2g | ||
Protein 87g | 124 % | |
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: 868
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