Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
813
Calories
16g
Protein
28g
Fat
122g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Parchment paper
- 4 sole fillets (6 ounces each)
- 1 tablespoon plus 4 teaspoons olive oil, divided
- 3 cloves garlic, 2 thinly sliced, 1 halved
- 1/8 teaspoon red pepper flakes
- 1 cup grape tomatoes, halved
- 2 tablespoons capers, drained
- 8 large, pitted kalamata olives, quartered
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 teaspoons dry white wine
- 4 teaspoons unsalted butter
- 8 fresh thyme sprigs
- 4 slices (1/2-inch thick) ciabatta bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes