Preheat oven to 400. Pat fish dry with paper towels. Place in single layer in two 9X13 baking dishes. Spirnkle with salt and pepper and cover with vermouth and lemon juice. Bake, covered until fish loses its transluceny, about 10-15 minutes Pour off liquid and reserve. Remove fish and set aside to cool. Pour liquid into saucepan and reduce over medium-high heat to 1/2 cup.
meanwhile, melt butter in medium skillet over moderate heat. Add onion and garlic and saute until just golden. Turn into bowl. Add spinach, 1/4 cup parmesan, oregano, salt and pepper and mix well (it will be quite thick). Return fillets to baking dishes. DIvide spinach mixture over each, spreading evenly.
Add sour cream and pesto sauce to reduced liquid. Season to taste with salt and pepper. Spoon over fillets and sprinkle with remaining parmesan. Dish may be covered and refrigerated at this point. Remove from refrigerator 2 hours before reheating.
Just before serving, preheat oven to 350. Bake, uncovered until heated through (about 5-10 minutes) then run inder broiler several minutes until cheese is melted and bubbly.
Per Serving (excluding unknown items): 362 Calories; 19g Fat (47.9% calories from fat); 42g Protein; 5g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 327mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 404 (62%)|
|Amt Per Serving||% DV|
|Total Fat 44.9g||60 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 127.6mg||39 %|
|Sodium 548.2mg||19 %|
|Potassium 1074.4mg||28 %|
|Total Carbohydrate 35.8g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 35.7g|
|Protein 27.7g||40 %|
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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: 650
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