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Pescado Corey

  Butter/Margarine 6 Tablespoon
  Flounder/Sole / haddock fillets 1 1⁄2 Pound
  Paprika 1⁄2 Teaspoon
  Ground pepper To Taste
  Carrots 6 Medium, diced
  Potatoes 5 Medium, thinly sliced
  Onions 2 Medium, quartered
  Canned stewed tomatoes 17 Ounce (1 Can)
  Dry white wine 1⁄4 Cup (4 tbs)
  Salt To Taste

Preheat oven to 350° F.
Spread 2 tablespoons butter or margarine on bottom of 9x 13-inch glass baking dish.
Season fish with paprika, salt and pepper and place in single layer in dish.
Arrange carrots, potatoes and onions around outer edge.
Combine tomatoes and wine and pour over .
Dot with remaining butter or margarine.
Cover with foil and bake until potatoes are tender, about 20 to 30 minutes.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2430 Calories from Fat 743

% Daily Value*

Total Fat 84 g129.9%

Saturated Fat 48.9 g244.4%

Trans Fat 0 g

Cholesterol 520.1 mg173.4%

Sodium 2338.9 mg97.5%

Total Carbohydrates 266 g88.8%

Dietary Fiber 42.3 g169.2%

Sugars 59.4 g

Protein 159 g318.6%

Vitamin A 1315.8% Vitamin C 456.9%

Calcium 64.2% Iron 103.5%

*Based on a 2000 Calorie diet


Pescado Corey Recipe