Directions:
- Blot the fillets dry-really dry-to avoid a watery sauce.
- In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
- In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
- If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
- Bring the sauce to a boil over high heat.
- Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
- Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.02 Kcal (2144 kJ) | ||
| Calories from fat | 248.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.66g | 43% | |
|---|---|---|---|
| Cholesterol | 94.1mg | 31% | |
| Sodium | 558.66mg | 23% | |
| Potassium | 1166.44mg | 25% | |
| Total Carbs | 3.31g | 1% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 53.97g | 108% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 0.7mg | 4% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 151.25 Kcal (633 kJ) | ||
| Calories from fat | 73.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 43% | |
|---|---|---|---|
| Cholesterol | 27.8mg | 31% | |
| Sodium | 165.03mg | 23% | |
| Potassium | 344.57mg | 25% | |
| Total Carbs | 0.98g | 1% | |
| Sugars | 0.26g | 4% | |
| Dietary Fiber | 0.18g | 2% | |
| Protein | 15.94g | 108% | |
| Vitamin C | 5.9mg | 33% | |
| Iron | 0.2mg | 4% | |
| Calcium | 31.2mg | 11% | |
* 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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