Directions:
- Lightly grease a 13- x 9- x 2- inch baking dish. Arrange 6 fillets on bottom. Evenly spoon green olives on each fillet; top with remaining fillets, securing each fillet sandwich with wooden picks. Brush surface of fish with olive oil, and sprinkle with salt and pepper. Garnish with chopped ripe olives.
- Bake, uncovered, at 375° for 25 minutes or until fish flakes easily when tested with a fork. Transfer to a warm serving platter. Remove wooden picks; garnish with tomato wedges and parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.41 Kcal (1593 kJ) | ||
| Calories from fat | 216.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.01g | 37% | |
|---|---|---|---|
| Cholesterol | 143.61mg | 48% | |
| Sodium | 847.72mg | 35% | |
| Potassium | 856.77mg | 18% | |
| Total Carbs | 1.89g | 1% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 36.31g | 73% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 46.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 160.33 Kcal (671 kJ) | ||
| Calories from fat | 91.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 37% | |
|---|---|---|---|
| Cholesterol | 60.52mg | 48% | |
| Sodium | 357.28mg | 35% | |
| Potassium | 361.09mg | 18% | |
| Total Carbs | 0.79g | 1% | |
| Sugars | 0.12g | 1% | |
| Dietary Fiber | 0.52g | 5% | |
| Protein | 15.3g | 73% | |
| Vitamin C | 1.6mg | 6% | |
| Iron | 0.1mg | 2% | |
| Calcium | 19.5mg | 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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