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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter and one tablespoon of oil in a large stew pot or Dutch oven (large enough for you to spread fish out in a single layer--it's okay if they are crowded a bit). | 2. Add onions and garlic and cook over medium-low heat, stirring, until softened (about 5 minutes). | 3. Turn heat to medium high, add wine and bring to a boil, scraping up any bits from the bottom of the pan. | 4. Reduce heat to medium low and add potatoes, salt and pepper and cook for about 8 to ten minutes. | 5. Lay the fish fillets over the potatoes, drizzle with the remaining oil, and add just enough water to cover the fish. | 6. Season with salt and pepper, partially cover, and simmer until fish is flaky, potatoes are soft and the liquid largely reduced (depending upon thickness of fish, anywhere from ten to twenty minutes. | 7. Adjust seasoning, squeeze lemon over the fish and garnish with chopped parsley and lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
extra virgin olive oil	2	tablespoons		806.9352	0.0	179.5204	4.5333
onion	2		halved sliced	88.0	20.548000000000002	2.42	0.22
garlic clove	8 -10		chopped	806.9352	0.0	179.5204	4.5333
white wine	1/2	cup		-	-	-	-
potato	6		scrubbed peeled sliced	-	-	-	-
salt black pepper			ground	806.9352	0.0	179.5204	4.5333
fish fillet white	2	lb		806.9352	0.0	179.5204	4.5333
lemon	1	halved		-	-	-	-
flat leaf parsley	3	tablespoons	chopped	806.9352	0.0	179.5204	4.5333
lemon wedge				806.9352	0.0	179.5204	4.5333

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