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Suggest a better descriptionIn a large non-stick frying pan, melt the butter in the oil until it stops sizzling. Coat fish lightly in flour and fry gently for 4 minutes each side. Peel tomato by covering it with boiling water for 30 seconds. The skin should slip off - mind your fingers, though! cut tomato in half, scoop out seeds and cut flesh into half-inch strips. Put these into pan with fish and cook gently for 1 minute. Take fish out and put it on to to warm plates. Pour cream into pan and bring it to boil - double cream wont curdle - stirring so it picks up all the lovely fish and tomato bits. Season, then pour the sauce over the fish. Mashed potatoes are perfect with it. Source: Michael Barry, Yes! Magazine
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 741 | ||
Calories from Fat: 668 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.2g | 99 % | |
Saturated Fat 42.3g | 212 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 236mg | 73 % | |
Sodium 180mg | 6 % | |
Potassium 238.9mg | 6 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 15.9g | ||
Protein 5.1g | 7 % | |
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: 741
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