Foil Baked Fish with Mexican Mint Marigold
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INGREDIENTS
INSTRUCTIONS
Put fish fillets on a piece of buttered aluminum foil or parchment. Slash the fillets at 2" intervals and insert a thin slice of lemon into each cut. Dot the fish with butter, salt and pepper, then sprinkle with Mexican mint marigold leaves. Double-fold the edges of the foil to seal; fold parchment around the fish, letter style, then turn the ends under. Bake the packet no more than 20 minutes in a preheated 350 F. oven. The fish is done when it flakes easily. Avoid overcooking. Recipe in Diane Morey Sittons "An Herb to Know" column in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 20. Posted by Cathy Harned.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Batch (448g) | ||
| Recipe Makes: 1 Batch | ||
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| Calories: 600 | ||
| Calories from Fat: 236 (39%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.3g | 35 % | |
| Saturated Fat 4.1g | 20 % | |
| Monounsaturated Fat 8.9g | ||
| Polyunsanturated Fat 9.6g | ||
| Cholesterol 268.8mg | 83 % | |
| Sodium 383.5mg | 13 % | |
| Potassium 1420.2mg | 37 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 85.5g | 122 % | |
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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. |
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Calories per serving: 600
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