Directions:
- Purée peppers in a food processor.
- Add lemon juice, garlic and basil.
- Process until smooth.
- With processor running, add olive oil until sauce is smooth and creamy.
- Season to taste with salt and pepper and set aside.
- Using a sharp knife, cut potatoes, skin on, into paper-thin slices.
- Season fish with some of the olive oil, salt and pepper.
- Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales.
- Heat one teaspoon olive oil in a nonstick sauté pan.
- Place fish, potato side down, in pan and cook 5 minutes.
- Turn fish over and continue to cook other side about 3 minutes, or until done.
- Serve accompanied by simple grilled vegetables such as eggplant or zucchini and drizzled with roasted red pepper sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.69 Kcal (1305 kJ) | ||
| Calories from fat | 298.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.14g | 51% | |
|---|---|---|---|
| Sodium | 4.63mg | 0% | |
| Potassium | 105.37mg | 2% | |
| Total Carbs | 4.66g | 2% | |
| Sugars | 1.76g | 7% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 0.66g | 1% | |
| Vitamin C | 43.4mg | 72% | |
| Iron | 8.7mg | 48% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 336.69 Kcal (1410 kJ) | ||
| Calories from fat | 322.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.8g | 51% | |
|---|---|---|---|
| Sodium | 5mg | 0% | |
| Potassium | 113.83mg | 2% | |
| Total Carbs | 5.04g | 2% | |
| Sugars | 1.9g | 7% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 46.9mg | 72% | |
| Iron | 9.3mg | 48% | |
| Calcium | 44.7mg | 4% | |
* 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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