Directions:
- Preheat oven to 300°.
- Carefully remove rind from lemon using a vegetable peeler; reserve lemon for another use. Coarsely chop rind. Place rind and capers on a baking sheet; bake at 300° for 15 minutes. Let caper mixture stand 10 minutes; finely chop. Stir in salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with caper mixture. Garnish with lemon wedges and parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.09 Kcal (139 kJ) | ||
| Calories from fat | 5.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 1% | |
|---|---|---|---|
| Cholesterol | 22.67mg | 8% | |
| Sodium | 355.05mg | 15% | |
| Potassium | 89.44mg | 2% | |
| Total Carbs | 1.22g | 0% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 5.32g | 11% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 9.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 70.81 Kcal (296 kJ) | ||
| Calories from fat | 12.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 1% | |
|---|---|---|---|
| Cholesterol | 48.5mg | 8% | |
| Sodium | 759.72mg | 15% | |
| Potassium | 191.38mg | 2% | |
| Total Carbs | 2.61g | 0% | |
| Sugars | 0.62g | 1% | |
| Dietary Fiber | 1.04g | 2% | |
| Protein | 11.39g | 11% | |
| Vitamin C | 11.5mg | 9% | |
| Iron | 1.1mg | 3% | |
| Calcium | 20.3mg | 1% | |
* 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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