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Ingredientes
- 1 x tomatoes
- 1 x bun spring onions
- 2 x bayleaf
- 1/4 tsp basil, minced
- 1/10 tsp pepper, black
- 1/4 c. vegetable oil
- 12 x prawns, cooked
- 1 x lemons
- 1/2 c. parsley, minced
- 4 clv garlic, crushed
- 1 tsp oregano
- 1/2 x tea salt
- 4 x baby snapper
- 1 c. white wine sprigs of parsley
Direcciones
- Dice tomatoes.
- Combine the tomatoes with the parsley spring onions, garlic; herbs and seasoning in a mixing bowl.
- Clean and scale the fish leaving the head and tail intact. Score the fish several times on one side.
- Place the fish in a pan, spread with the tomato mix and pour the oil over.
- Bake uncovered at 180C (350F) for 30 min. Baste the fish, scatter the prawns over, pour the wine in and continue cooking for 15 min.
- Serve the fish decorated with wedges of lemon and sprigs of parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 400 | |
| Calories from Fat 148 | 37% |
| Total Fat 16.69g | 21% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 81mg | 27% |
| Sodium 148mg | 6% |
| Potassium 1066mg | 30% |
| Total Carbs 4.38g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.13g | 1% |
| Protein 45.37g | 73% |
