Directions:
- Preheat your oven to 400 degrees F.
- Heat the EVOO in a nonstick skillet and sautee the garlic for a min or so.
- Add the onions, cook about halfway to done. Turn off the stove.
- Add the roasted red peppers last, they're already cooked so only need to be heated through for a min or so.
- Place each raw fillet in their own aluminum foil pack or 2 fillets per 1 pack if you want to save foil (i find 4 in one pack is too difficult to work with).
- Spoon the onion/pepper/garlic mixture made above over the fillets and then the olives too.
- Close the foil around the fish, leaving a teeny hole for steam escape.
- Bake for about 15-20 minutes, fish should flake easily w/ a fork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.99 Kcal (871 kJ) | ||
| Calories from fat | 135.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.1g | 23% | |
|---|---|---|---|
| Sodium | 633.58mg | 26% | |
| Potassium | 310.95mg | 7% | |
| Total Carbs | 9.95g | 3% | |
| Sugars | 4.69g | 19% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 7g | 14% | |
| Vitamin C | 117.1mg | 195% | |
| Iron | 30.2mg | 168% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 105.93 Kcal (444 kJ) | ||
| Calories from fat | 69.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 23% | |
|---|---|---|---|
| Sodium | 322.7mg | 26% | |
| Potassium | 158.38mg | 7% | |
| Total Carbs | 5.07g | 3% | |
| Sugars | 2.39g | 19% | |
| Dietary Fiber | 2.07g | 16% | |
| Protein | 3.56g | 14% | |
| Vitamin C | 59.7mg | 195% | |
| Iron | 15.4mg | 168% | |
| Calcium | 26.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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