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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 200C/400F/gas mark 4. | 2. Notice that the onion is separated and cut differently, WHITE is chopped, and later GREEN is bigger pieces. | 3. Use roasting pan that is about the same size as fillets will be when laid in, spray with cooking spray, place fish, drizzle with olive oil, lemon juice, salt, and pepper. | 4. Roast for about twelve minutes or until the fish is soft when prodded with a fork. | 5. MEANWHILE make sauce --in a saucepan, melt the butter, add the chopped WHITE part of the spring onions. | 6. Saute until soft. | 7. Add grapes, with a pinch of salt, black pepper, white wine, and garlic. | 8. Cover and simmer, about 5 minutes, or until the grapes are soft. | 9. With scissors snip the GREEN part of the spring onions over the grapes. | 10. Serve fish over mashed potatoes topped with grape sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	16	ounces		1061.405	78.9703	62.3689	55.1568
extra virgin olive oil	1	teaspoon		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt				-	-	-	-
pepper				-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
green onion	3		separated	57.51	12.2262	2.0661	1.0011
green grape	2/3	cup	seedless	69.46	18.2207	0.7248	0.1611
salt				-	-	-	-
black pepper				-	-	-	-
white wine	1/4	cup		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
potato	2	cups	mashed	231.0	52.47	6.15	0.27

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