Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
671
Calories
52g
Protein
27g
Fat
51g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Snapper | 100g cooked | 128 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Trout | not in our table | 0 |
| Whitefish | not in our table | 0 |
| Pike | 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
- =
- 1 5-pound fish (trout, red snapper, cod, whitefish, bass or pike)
- Salt and ground black pepper
- 2 cups cooked rice
- 1/3 cup slivered almonds
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon peel
- 1/2 teaspoon dried basil leaves
- Butter or margarine
- =
Directions
1
Wash fish and season with salt and pepper. Combine rice, nuts, parsley, lemon peel, basil, 1/2 teaspoon salt and dash of pepper; mix well.
2
Stuff prepared fish. Sew or close cavity with small skewers and lace with twine. Place fish on foil; brush with butter or margarine. Bake at 400 degrees 45 minutes.
Recipe sourced from
fandom