Directions:
- 1. Remove any skin or bones from fillets of fish.
- 2. Slice the zucchini, finely chop basil.
- 3. Push tomatoes through a sieve.
- 4. Melt butter in a large pan, add fillets. Cook gently on both sides until golden brown, turning only once. Arrange fillets in base of a greased ovenproof dish.
- 5. Heat oil in pan, add zucchini, cook until slightly browned. Add rosemary, half the chopped basil, the pureed tomato, salt and pepper. Cook a further 3 minutes, discard rosemary. Spoon mixture over fillets.
- 6. Combine breadcrumbs with the remaining chopped basil, sprinkle over the zucchini layer. Drizzle lemon juice over top, dot with extra butter.
- 7. Bake uncovered in moderately hot oven 10-15 minutes until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.75 Kcal (1330 kJ) | ||
| Calories from fat | 243.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.07g | 42% | |
|---|---|---|---|
| Cholesterol | 40.31mg | 13% | |
| Sodium | 154.16mg | 6% | |
| Potassium | 843.66mg | 18% | |
| Total Carbs | 10.2g | 3% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 10.52g | 21% | |
| Vitamin C | 46.9mg | 78% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.5mg | 9% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 125.17 Kcal (524 kJ) | ||
| Calories from fat | 95.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 42% | |
|---|---|---|---|
| Cholesterol | 15.88mg | 13% | |
| Sodium | 60.73mg | 6% | |
| Potassium | 332.35mg | 18% | |
| Total Carbs | 4.02g | 3% | |
| Sugars | 1.35g | 14% | |
| Dietary Fiber | 1.45g | 15% | |
| Protein | 4.15g | 21% | |
| Vitamin C | 18.5mg | 78% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 9% | |
| Calcium | 24.8mg | 6% | |
* 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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