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Suggest a better descriptionThe fillets should be cut using the whole side of the fish, the backbone and side bones removed to make an almost triangular fillet. Lay one fillet on a board and put the cottage cheese on to it, then season with salt and pepper. Add the mixed herbs and squeeze of lemon then put the other fillet on top like a sandwich. Line the grilling pan with foil and lay on the fish sandwich, dark side towards the heat, and grill until the skin bubbles and blisters slightly. Then turn over and grill the white side until golden. Serve at once with lemon wedges.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 1 servings | ||
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Calories: 12 | ||
Calories from Fat: 3 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 201.6mg | 7 % | |
Potassium 11.9mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 1.7g | 2 % | |
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: 12
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