Try this Poached Fish recipe, or contribute your own.
Suggest a better descriptionCook carrot, fennel, and garlic in oil until browned, 5 minutes. Add tomatoes, water, wine, olives, capers, zest, lemon juice, salt and pepper flakes; simmer until reduced by half; 10 minutes.
Add fish, cover pan, and poach over low heat until firm, 8-10 minutes. Transfer fillets to platter, pour poaching broth over and garnish with fennel fronds.
From: CUISINE AT HOME e-mail, 1/2/14, Ogunquit
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (445g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 44 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 81.6mg | 25 % | |
Sodium 770.2mg | 27 % | |
Potassium 1187.5mg | 31 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 8.7g | ||
Protein 33.4g | 48 % | |
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: 243
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