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Italian Fish Bake

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  Butter 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Zucchini 1⁄2 Pound, sliced
  Onion 1 , sliced into rings
  Red pepper 1⁄2 , seeded and sliced
  Green pepper 1⁄2 , seeded and sliced
  Sliced mushrooms 1 Cup (16 tbs)
  Snappers 2 (0.5 Pound Each)
  Ground black pepper To Taste
  Salt To Taste

Melt the butter in a pan and saute the garlic, courgettes (zucchini), onion, peppers and mushrooms for 15 minutes.
Using a sharp knife, slit the fish along the belly and remove the guts.
Snip off the fins and wash the fish well.
Place each fish on a piece of foil and season with salt and pepper.
Arrange the vegetables around each fish, fold over the foil to make two parcels and completely seal.
Place the fish parcels on a baking sheet and cook in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 30 minutes.
Before serving, remove the fish eyes.
Arrange the fish on a warmed serving dish with the vegetables.
Serve with boiled new potatoes.
Cooking time: 45 minutes

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 2576 Calories from Fat 401

% Daily Value*

Total Fat 45 g68.9%

Saturated Fat 14.7 g73.3%

Trans Fat 0 g

Cholesterol 920.3 mg306.8%

Sodium 1748.3 mg72.8%

Total Carbohydrates 15 g5%

Dietary Fiber 3.9 g15.6%

Sugars 7.1 g

Protein 495 g990.7%

Vitamin A 82.7% Vitamin C 223.6%

Calcium 81.7% Iron 29.5%

*Based on a 2000 Calorie diet

Italian Fish Bake Recipe