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Suggest a better description1. Wash and dry the fish fillets. Rub in the mixed spices. 2. Heat the olive oil in a frying pan and lightly brown the onions and garlic. 3. Add the pimento and ham and cook for a further 5 minutes before adding the fish fillets. 4. Cook for a couple of minutes and then turn the fish over. 5. Lay 2 soaked anchovy fillets on each plate of fish, and then add 2 sliced of tomato, the chopped chives and the sliced mushrooms. 6. Pour on the wine and cover the pan. The dish should bake in the oven for 20 - 25 minutes. 7. The contents of the pan will become rather dry, so if necessary add a splash more wine. 8. However the dish is dry, so only add more wine to prevent burning. 9. Serve with a small salad and drizzle melted butter over the fish. NOTES : Chef:Greg Robinson
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 1 servings | ||
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Calories: 122 | ||
Calories from Fat: 34 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 68.4mg | 2 % | |
Potassium 680.4mg | 18 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 6.3g | ||
Protein 13.5g | 19 % | |
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: 122
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