Directions:
- Season fish with salt and pepper and dredge in flour.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.
- Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.
- Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.
- Boil until sauce thickens slightly, about 5 minutes).
- Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.92 Kcal (1951 kJ) | ||
| Calories from fat | 278.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31g | 48% | |
|---|---|---|---|
| Cholesterol | 53.55mg | 18% | |
| Sodium | 611.52mg | 25% | |
| Potassium | 633.77mg | 13% | |
| Total Carbs | 24.41g | 8% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 20.26g | 41% | |
| Vitamin C | 12mg | 20% | |
| Iron | 2.6mg | 14% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 165.24 Kcal (692 kJ) | ||
| Calories from fat | 98.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.99g | 48% | |
|---|---|---|---|
| Cholesterol | 18.99mg | 18% | |
| Sodium | 216.87mg | 25% | |
| Potassium | 224.76mg | 13% | |
| Total Carbs | 8.66g | 8% | |
| Sugars | 2.01g | 23% | |
| Dietary Fiber | 1.24g | 14% | |
| Protein | 7.19g | 41% | |
| Vitamin C | 4.2mg | 20% | |
| Iron | 0.9mg | 14% | |
| Calcium | 25.1mg | 7% | |
* 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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