RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2789
Energy (kCal)	5.9955
Carbohydrates (g)	1.6451
Total fats (g)	0.1213
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0187
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0002
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0156
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0001
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0050
Tocopherol, delta (mg)	0.0023
Arginine (g)	0.0011
Proline (g)	0.0043
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1558
Adjusted Protein (g)	0.0000
Cystine (g)	0.0003
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1296
Copper, Cu (mg)	0.0362
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0418
Total lipid (fat) (g)	0.1213
Vitamin K (phylloquinone) (g)	3.6699
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0030
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.6355
Folate, total (g)	5.6205
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	17.0355
Energy (kcal)	5.9955
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0003
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0003
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4298
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	6.2774
Lutein + zeaxanthin (g)	7.0250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0015
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	4.4280
Fatty acids, total saturated 16:0 (g)	0.0184
Carbohydrate, by difference (g)	1.6451
Vitamin D (IU)	0.0000
Fructose (g)	0.1706
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0025
Tyrosine (g)	0.0007
Potassium, K (mg)	22.2975
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	0.8145
Serine (g)	0.0008
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0011
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0004
Histidine (g)	0.0004
Isoleucine (g)	0.0011
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0816
Water (g)	21.3132
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	9.8080
Sodium, Na (mg)	202.1430
Iron, Fe (mg)	0.2478
Energy (kJ)	24.9010
Ash (g)	0.7431
Caffeine (mg)	0.0000
Glycine (g)	0.0013
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0132
Fatty acids, total polyunsaturated (g)	0.0327
Vitamin E (alpha-tocopherol) (mg)	0.1443
Sucrose (g)	0.0679
Vitamin B-6 (mg)	0.0116
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0012
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0246
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0056
Folate, food (g)	5.6205
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0081
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.4174
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0300
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	8.3475
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0012
Glutamic acid (g)	0.0024
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0500
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0020
Folate, DFE (g)	5.6205
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.4272
Tryptophan (g)	0.0005
Threonine (g)	0.0008
Fatty acids, total polyunsaturated 18:1 c (g)	0.0024
Manganese, Mn (mg)	0.0210
Protein (g)	0.2789
Cryptoxanthin, beta (g)	0.6275
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0073
Betaine (mg)	0.0245
Phosphorus, P (mg)	2.4500
Tocopherol, gamma (mg)	0.0611

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees. Place bluefish filet in an oven proof dish and sprinkle with salt and fresh pepper. Set aside. In a skillet heat olive oil over medium heat. Add garlic, anchovy, oregano and red pepper flakes. Cook for 3 minutes. Add breadcrumbs, mix and let cook for another 3 minutes. Add capers, lemon juice and cook another 2 minutes. Turn off heat and mix in the cheese. Carefully spread the breadcrumb mixture over the bluefish filet and bake for about 30-35 minutes. Garnish with fresh squeezed lemon juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bluefish	1			-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
garlic clove	1		mined	-	-	-	-
anchovy	1		minced	-	-	-	-
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
green olive	4		sliced	-	-	-	-
breadcrumb wheat	1/3	cup		-	-	-	-
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
pecorino romano cheese	1	tablespoon		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
red pepper flake	1	pinch		-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-

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

Cooking in progress....

Baked Stuffed Bluefish