Directions:
- Place fish skin side down in an oven safe dish.
- Melt butter.
- Juice one of the lemons, add the juice and thyme leaves to the melted butter.
- Lightly smash each clove to release its juice, then insert randomly into the flesh of the fish.
- Pour butter liquid and herb over fish.
- Spread capers onto the fish flank.
- Refrigerate for 1 to 2 hours. Remove dish from fridge at least 30 minutes before baking.
- Set oven on broiler and allow to heat.
- Broil fish for five minutes. Remove and spoon liquids over fish. Slice second lemon and lay over fish.
- Return to oven for 3 to 5 more minutes. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.5 Kcal (722 kJ) | ||
| Calories from fat | 147.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.34g | 25% | |
|---|---|---|---|
| Cholesterol | 48.31mg | 16% | |
| Sodium | 50.3mg | 2% | |
| Potassium | 111.02mg | 2% | |
| Total Carbs | 4.35g | 1% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 284.57 Kcal (1191 kJ) | ||
| Calories from fat | 242.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.95g | 25% | |
|---|---|---|---|
| Cholesterol | 79.69mg | 16% | |
| Sodium | 82.98mg | 2% | |
| Potassium | 183.16mg | 2% | |
| Total Carbs | 7.18g | 1% | |
| Sugars | 1.08g | 3% | |
| Dietary Fiber | 1.34g | 3% | |
| Protein | 6.01g | 7% | |
| Vitamin C | 21.8mg | 22% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 1.1mg | 4% | |
| Calcium | 50.2mg | 3% | |
* 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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