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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350F. | 2. Place the fish in a glass baking dish large enough to contain it in one layer and sprinkle the fish with the lemon juice and season to taste. | 3. Peel one tomato and'grate' through the large holes of a box grater into a bowl to catch the pulp and juices; add the tomato paste (thinned in a bit of water), garlic, parsley, olive oil and salt and pepper. | 4. Pour the tomato mixture over the fish. | 5. Slice the other tomato in thick slices (if using tinned tomato, you can forego this part), place the slices over the fish and top with the bread crumbs. | 6. Bake for about 40 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red snapper fillet	2			806.9352	0.0	179.5204	4.5333
lemon	1			-	-	-	-
tomato	2		ripe crushed	83.72	18.564	4.368	0.728
tomato paste	3/4	tablespoon		9.84	2.2692	0.5184	0.0564
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
parsley	3/4	cup	minced	16.2	2.8485	1.3365	0.3555
breadcrumb	3/4	cup		806.9352	0.0	179.5204	4.5333
olive oil	1/2	cup		954.72	0.0	0.0	108.0

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