Simple and tasty oven baked whole fish (snapper or similar) with roasted roma (egg) tomates, red onion, olives ,white wine
1. Place tomatoes, cut side up, on a wire rack over baking dish. Bake uncovered, in hot oven for about 30 minutes. Place potatoes in large pot of boling water; boil uncovered about 5 minutes or until almost tender: drain.
2. Cut onions in half lengthways, slice into thick wedges. Heat oil in medium pan, add onion, garlic and herbs; cook stirring, until onion is soft.
3. Cut shallow slices across fish on both sides. Place potatoes in a large greased oven proof dish (big enough for the whole fish to fit into), top with onion mixture. Place fish on onion mixture, place tomatoes and olives around fish. Pour combined wine, extra oil, lemon juice and sugar over fish; sprinkle with bread crumbs.
4. Bake, uncovered in a moderatly hot oven for about 40 minutes or until fish is "just" cooked.
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Serving Size: 1 Serving (1188g) | ||
Recipe Makes: 4 | ||
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Calories: 1137 | ||
Calories from Fat: 171 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 174.2mg | 54 % | |
Sodium 1274.6mg | 44 % | |
Potassium 4369.9mg | 115 % | |
Total Carbohydrate 123.2g | 36 % | |
Dietary Fiber 15.4g | 62 % | |
Sugars, other 107.8g | ||
Protein 115.6g | 165 % | |
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: 1137
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