Directions:
- Salt and pepper the fillets with black pepper and a very light pinch of cayenne pepper. Place them in a heat-proof dish with a cover. Mix 3 tablespoons of butter, the shallots, tomato sauce, 1 cup of the cream, the lemon juice and white wine. Pour this mixture over the fish, cover, and let it simmer slowly for about 20 minutes, or until the fillets flake easily. Lift the fish onto a warm platter. Add the other cup of cream and the parsley to the sauce, and bring to a boil. Let it cool until the sauce thickens; then pour over the fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.31 Kcal (2371 kJ) | ||
| Calories from fat | 310.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.51g | 53% | |
|---|---|---|---|
| Cholesterol | 129.44mg | 43% | |
| Sodium | 791.33mg | 33% | |
| Potassium | 692.15mg | 15% | |
| Total Carbs | 23.83g | 8% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 20.14g | 40% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 194.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 148.77 Kcal (623 kJ) | ||
| Calories from fat | 81.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 53% | |
|---|---|---|---|
| Cholesterol | 34mg | 43% | |
| Sodium | 207.88mg | 33% | |
| Potassium | 181.83mg | 15% | |
| Total Carbs | 6.26g | 8% | |
| Sugars | 1.31g | 20% | |
| Dietary Fiber | 0.5g | 8% | |
| Protein | 5.29g | 40% | |
| Vitamin C | 2.8mg | 18% | |
| Iron | 0.4mg | 9% | |
| Calcium | 51.1mg | 19% | |
* 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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