Directions:
- Place the fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork.
- Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.55 Kcal (1024 kJ) | ||
| Calories from fat | 54.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 9% | |
|---|---|---|---|
| Cholesterol | 114.63mg | 38% | |
| Sodium | 3468.98mg | 145% | |
| Potassium | 658.31mg | 14% | |
| Total Carbs | 5.32g | 2% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 32.05g | 64% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.72 Kcal (409 kJ) | ||
| Calories from fat | 21.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 9% | |
|---|---|---|---|
| Cholesterol | 45.81mg | 38% | |
| Sodium | 1386.25mg | 145% | |
| Potassium | 263.07mg | 14% | |
| Total Carbs | 2.13g | 2% | |
| Sugars | 0.88g | 9% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 12.81g | 64% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.1mg | 2% | |
| Calcium | 16.6mg | 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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