Directions:
- Make a slit in the side of the fillet to make a pocket.
- Melt one third of the butter in a medium saucepan and add the shallots, garlic, clams and mussels, pour in the wine and turn up the heat to full. Steam the clams and mussels for 4-5 minutes, discarding any that do not open. Strain the clams and mussels and retain the juice.
- Preheat the oven to 350°F Shell the clams and mussels and place them in a medium bowl, add the shrimp, half the remaining butter, the breadcrumbs and chives, mix well and add the lemon juice.
- Place the stuffing in the fish. Secure with a toothpick and place the fish on a baking tray, drizzle with the oil, season, and bake for 12 minutes.
- Place the reserved cooking juice in a small pan, bring it to the boil and whisk in the remaining butter.
- Drizzle the sauce over the fish and serve with spinach and new potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1165.03 Kcal (4878 kJ) | ||
| Calories from fat | 750.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.44g | 128% | |
|---|---|---|---|
| Cholesterol | 296.97mg | 99% | |
| Sodium | 997.27mg | 42% | |
| Potassium | 1505.29mg | 32% | |
| Total Carbs | 15.22g | 5% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 80.73g | 161% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 8.5mg | 47% | |
| Calcium | 90.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 179.22 Kcal (750 kJ) | ||
| Calories from fat | 115.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.84g | 128% | |
|---|---|---|---|
| Cholesterol | 45.68mg | 99% | |
| Sodium | 153.41mg | 42% | |
| Potassium | 231.56mg | 32% | |
| Total Carbs | 2.34g | 5% | |
| Sugars | 0.47g | 12% | |
| Dietary Fiber | 0.14g | 4% | |
| Protein | 12.42g | 161% | |
| Vitamin C | 1.7mg | 18% | |
| Iron | 1.3mg | 47% | |
| Calcium | 14mg | 9% | |
* 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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