Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
419
Calories
23g
Protein
27g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 1 1/2 lbs fish fillets
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp pepper, fresh ground
- 1 each pepper, green, in rings
- 1 each tomatoes, sliced
- 1 small onion, sliced
- 2 tbsp lemon juice
- 2 tbsp oil, olive
- 1 cl garlic, minced
- 2 each lemons, *
- =
Directions
1
cut the 2 lemons into wedges. Cut the fish into serving sized pieces. Place in oven-proof baking dish. Sprinkle with salt, paprika and pepper. Top with green pepper rings, tomato slices, and onion slices. Mix lemon juice, oill and garlic. Pour over the fish fillets. Cover and bake 15 minutes at 375°F. Uncover and bake about 10-13 minutes longer or until fish flakes easily. Serve with lemon wedges. Yield: 6 servings original post by jo merrill, genie 6/12/93 formatted for mm:diane
Recipe sourced from
fandom