Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 356 (93%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 0mg||0 %|
|Sodium 6.6mg||0 %|
|Potassium 228.9mg||6 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 5.3g|
|Protein 1.1g||2 %|
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Calories per serving: 384
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