Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with salt and black pepper; set aside.
In a small bowl combine parsley, broth, wine, olive oil, red pepper and garlic.
Place fish in a single layer in a 2 quart rectangular baking dish, tucking under any thin edges. Pour the parsley mixture evenly over the fish.
Bake, uncovered in a 425 F oven for 8 to 12 minutes or until fish flakes easily when tested with a fork.
A nice garlic flavour to the fish. Next time I will cut back a little on the parsley and red pepper. I made it for 2 servings but made the parsley mixture as per the full recipe.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 6|
|Calories from Fat: 141 (56%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 61.6mg||19 %|
|Sodium 107.2mg||4 %|
|Potassium 445mg||12 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.1g|
|Protein 23.2g||33 %|
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Calories per serving: 251
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