|Haddock fillet||1 1⁄4 Pound, skinned|
|Freshly ground black pepper||To Taste|
|Courgettes||8 Ounce, washed and sliced|
|Onion||1 Medium, peeled and sliced|
|Tomatoes||2 Medium, skinned and chopped|
|Tabasco sauce||1⁄4 Teaspoon|
Cut haddock into 4 equal portions, and season each piece with salt and pepper.
Fry courgettes and onion in butter until just tender, then stir in tomatoes and Tabasco sauce.
Place portions of haddock in a casserole, then top fish with vegetables.
Cover and cook in the oven until haddock and vegetables are tender.
Serving size: Complete recipe
Calories 1706 Calories from Fat 968
% Daily Value*
Total Fat 106 g162.4%
Saturated Fat 35.2 g175.8%
Trans Fat 0 g
Cholesterol 235.4 mg78.5%
Sodium 2767.9 mg115.3%
Total Carbohydrates 130 g43.4%
Dietary Fiber 9.2 g36.9%
Sugars 36.6 g
Protein 71 g143%
Vitamin A 64.8% Vitamin C 142.2%
Calcium 23.4% Iron 44.5%
*Based on a 2000 Calorie diet