|Finely chopped onion||2 Tablespoon|
|Fish stock/Bottled clam juice||1⁄4 Cup (4 tbs)|
|Dry white wine/Water||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1⁄2 Cup (8 tbs), drained and coarsely chopped|
|Minced parsley||2 Tablespoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
1. Roll the fillets and secure with toothpicks. In a skillet heat the butter, add the onion and cook until it is transparent.
2. Arrange the fillets in the pan and pour the fish stock and wine over them. Add the tomatoes and parsley and bring to a boil. Reduce the heat and cook gently until the fish flakes easily when tested with a fork, ten to twelve minutes. Turn carefully once while cooking.
3. Remove the fillets to a serving dish and keep warm. Stir the sauce over high heat two or three minutes, until slightly reduced. Add the pepper and pour the sauce over the fillets.
Serving size: Complete recipe
Calories 985 Calories from Fat 294
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 17.5 g87.5%
Trans Fat 0 g
Cholesterol 380 mg126.7%
Sodium 817.2 mg34.1%
Total Carbohydrates 17 g5.8%
Dietary Fiber 4.1 g16.3%
Sugars 2.7 g
Protein 129 g257.3%
Vitamin A 87.7% Vitamin C 108.6%
Calcium 23.2% Iron 35.8%
*Based on a 2000 Calorie diet