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Baked Sole Cornwall

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)374.0332
Energy (kCal)2152.0139
Carbohydrates (g)94.7251
Total fats (g)25.1175
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season the fish both inside and out with salt and pepper. | 2. Heat the oil in a frying pan; slice the onions coarsely in rings and soften them in the oil for about 10-15 minutes, without allowing them to brown. | 3. Put half the onions over the bottom of an ovenproof dish and lay the fish on top. | 4. Slice the tomatoes and lay them over the fish. | 5. Now spread the onions on top and sprinkle the oil (in which they were softened) over everything. | 6. Add the parsley and lemon juice. | 7. Season again lightly and cover the fish with kitchen foil. | 8. Bake at 180°C/ 350°F/ Gas Mark 4 for 30 minutes for small filets, 35-40 minutes for larger filets. | 9. Serve as it is, in the dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sole total weight 4 pound scaled 1613.8703 0.0 359.0408 9.0667
    salt - - - -
    pepper ground - - - -
    sunflower oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    onion 4 256.0 59.776 7.04 0.64
    tomato 4 160.8396 34.7592 7.8633 1.7871
    parsley 3 sprigs 1.08 0.1899 0.0891 0.0237
    water 1 tablespoon 0.0 0.0 0.0 0.0
    lemon juice 1 dash - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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