Photo: Gregor Moser
Whole Roasted Fish Basquaise Recipe
12 ingredients
2 servings
openrecipes
How many times, and in how many ways, can I say it? Fish tastes better on the bone! As every cook from every serious food culture from every generation knows...
Estimated Nutrition (whole recipe, rough)
694
Calories
65g
Protein
20g
Fat
60g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 Yukon Gold potatoes, cut into small pieces
- 4 tablespoons olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, cored, seeded, and cut into thin strips
- 1 green bell pepper, cored, seeded, and cut into thin strips
- 4 garlic cloves, crushed
- 2 sprigs of thyme, leaves only
- 1/2 cup white wine
- 1 cup chicken broth or light chicken stock
- 1 red snapper, about 2 pounds, scales removed, gills removed, fins clipped, guts removed, but otherwise intact
- Juice of 1 lemon
- 4 sprigs of flat parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes