Photo: Gregor Moser
Lemon butter fish with peperonata
11 ingredients
Serves 2
openrecipes
Turn an Italian classic into a simple midweek supper with this easy recipe
Estimated Nutrition (whole recipe, rough)
727
Calories
47g
Protein
40g
Fat
46g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
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
- olive oil
- 1 red pepper , sliced
- 1 yellow pepper , sliced
- 1 onion , sliced
- 1 tbsp raisins
- 1 tbsp capers , rinsed and drained
- 2 tsp demerara sugar
- 1 tbsp red wine vinegar
- 25g butter , softened
- ½ lemon , zested and juiced
- 2 firm white fish fillets (such as haddock or pollack)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes