Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
466
Calories
57g
Protein
24g
Fat
7g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Snapper | 100g cooked | 128 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 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
- 2 pounds whole Yellowtail Snapper, cleaned and scaled (your fishmonger will do this for you)
- 3 tablespoons butter, softened
- 1 1/2 teaspoons anchovy paste
- 1 clove garlic, minced
- 4 sprigs fresh mint, divided
- 4 sprigs fresh dill, divided
- Salt and pepper (I used flake sea salt)
- Zest of 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes