Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
563
Calories
49g
Protein
29g
Fat
21g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 pound fish fillets (sole, flounder or red snapper)
- 1 Tb chopped parsley
- Juice of one fresh lemon (1 Tb)
- a Ts. Seasoned salt (or spice such as Old Bay Seasoning)
- 3 Tb Olive Oil
- 1 Medium onion, thinly sliced
- 1 Clove garlic, minced
- 1 Large tomato, thinly sliced
- 3 Slices lemon
- 2 Tb white wine
Directions
1
Arrange the fish in an 8- or 9- inch-square baking dish.
2
Sprinkle with the parsley, lemon juice and seasoned salt.
3
Heat the oil in a skillet and fry the onion and garlic until limp.
4
Top the fish with the onion mixture, including the oil from the skillet.
5
Arrange the tomatoes on top of the onion mixture, than place the lemon slices between the tomato slices.
6
Pour the wine over all and bake at 350F for 30-35 minutes or until the fish flakes with a fork.
7
Category:Egyptian Recipes
8
Category:Egyptian Meat Dishes
Recipe sourced from
fandom