Heat olive oil in saute pan. While heating, flour fish on both sides. Lay fillets in hot oil and cook about 2 minutes on each side until light golden brown.
Add garlic and stir until lightly browned, being careful not to burn. Remove from heat and carefully add white wine. This will cause a splatter so be careful and stand away.
Add tomatoes, capers, parsley, basil, fish stock and salt and pepper. (slowly pour in fish stock, as you may want to use less than the 2 cups if it appears you have too much liquid.) Cover and cook for 5 minutes.
Serve over a bed of capellini pasta or rice. Also very good served with a crisp green salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (359g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 509 (70%)|
|Amt Per Serving||% DV|
|Total Fat 56.6g||75 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 40g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 2.3mg||1 %|
|Sodium 416.6mg||14 %|
|Potassium 479.7mg||13 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 41.7g|
|Protein 11.5g||16 %|
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Calories per serving: 727
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