Italian Fish Bake
|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|
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 (190Â°C/375Â°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
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