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Ingredientes
- 1 tsp extra virgin olive oil
- 4 x whitefish fillets, such as flounder or possibly
- Â Â perch, (1 pound total)
- 1/2 c. dry white wine
- 1/4 tsp grnd white pepper
- 1/2 tsp New Mexico red chile pwdr
- 1 Tbsp. chopped fresh parsley
- Â Â parsley sprigs
- 1 slc lemon
Direcciones
- Preheat oven to 400 degrees.
- Lightly spread the oil on the bottom of a shallow baking dish and lay the fillets on it. Mix together the wine, pepper, chile pwdr, and parsley, pour over the fish, and bake in a 400degree oven for 12 to 15 min or possibly till the fish flakes easily when tested with a fork.
- Carefully lift the fish out of the poaching liquid, place on a platter or possibly serving plates, garnishwith parsley and lemon, and serve.
- SERVING SUGGESTIONS: Serve with Summer Salad Greens with Sun-Dry Tomato Vinaigrette (page 86).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 4 servings | |
| Calories 44 | |
| Calories from Fat 11 | 25% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 7mg | 0% |
| Potassium 67mg | 2% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.44g | 0% |
| Protein 1.53g | 2% |
