Directions:
- Preheat oven to 425 degrees F.
- Coat a 10-inch ovenproof nonstick skillet with a low-calorie cooking spray.
- Add olive oil and heat over medium-high heat.
- Add onion, garlic, and celery and cook about 3 minutes. Add tomato, capers, parsley, salt, black pepper, hot sauce, wine, water, and oregano. Bring to a boil, reduce heat, cover tightly, and simmer 5-6 minutes, or until vegetables are tender.
- Add fish and spoon sauce over it.
- Bake uncovered for 20-25 minutes, or until fish is opaque in the center.
- Remove fish to a serving platter. Arrange pasta around fish. Sprinkle pasta with Parmesan cheese and a bit of black pepper, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.89 Kcal (1356 kJ) | ||
| Calories from fat | 90.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 16% | |
|---|---|---|---|
| Cholesterol | 53.13mg | 18% | |
| Sodium | 742.42mg | 31% | |
| Potassium | 460.17mg | 10% | |
| Total Carbs | 36.06g | 12% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 20.92g | 42% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 149.6mg | 831% | |
| Calcium | 86.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 118.44 Kcal (496 kJ) | ||
| Calories from fat | 33.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 16% | |
|---|---|---|---|
| Cholesterol | 19.43mg | 18% | |
| Sodium | 271.49mg | 31% | |
| Potassium | 168.27mg | 10% | |
| Total Carbs | 13.19g | 12% | |
| Sugars | 1.26g | 14% | |
| Dietary Fiber | 1.15g | 13% | |
| Protein | 7.65g | 42% | |
| Vitamin C | 3.8mg | 18% | |
| Iron | 54.7mg | 831% | |
| Calcium | 31.7mg | 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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