This delightful fish recipe is inspired by a recipe from the chef Hugue Dufour of M. Wells restaurant in Long Island City, Queens. It’s based on the classic French preparation called bonne femme, which refers to simple, homey dishes often containing wine, mushrooms and cream. Here, bacon and tomatoes are added to the sauce, giving it brawny depth and brightness. You can use any kind of mild, white-fleshed fish you like. Just watch it carefully so the fillets don’t overcook under the broiler.
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Serving Size: 1 to 6 serving (173g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 77 | ||
Calories from Fat: 63 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 25.5mg | 8 % | |
Sodium 388.9mg | 13 % | |
Potassium 43.5mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.5g | ||
Protein 0.6g | 1 % | |
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: 77
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