Directions:
- Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
- Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
- Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
- Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.82 Kcal (2185 kJ) | ||
| Calories from fat | 295.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.87g | 51% | |
|---|---|---|---|
| Cholesterol | 69.7mg | 23% | |
| Sodium | 908.85mg | 38% | |
| Potassium | 1583.96mg | 34% | |
| Total Carbs | 27.1g | 9% | |
| Sugars | 13.91g | 56% | |
| Dietary Fiber | 7.2g | 29% | |
| Protein | 32.68g | 65% | |
| Vitamin C | 76.8mg | 128% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 15.3mg | 85% | |
| Calcium | 201.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 86.05 Kcal (360 kJ) | ||
| Calories from fat | 48.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 51% | |
|---|---|---|---|
| Cholesterol | 11.49mg | 23% | |
| Sodium | 149.87mg | 38% | |
| Potassium | 261.19mg | 34% | |
| Total Carbs | 4.47g | 9% | |
| Sugars | 2.29g | 56% | |
| Dietary Fiber | 1.19g | 29% | |
| Protein | 5.39g | 65% | |
| Vitamin C | 12.7mg | 128% | |
| Vitamin A | 0.3mg | 64% | |
| Iron | 2.5mg | 85% | |
| Calcium | 33.2mg | 20% | |
* 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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