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Trout with lemon, capers, rosemary and anchovies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)181.7326
Energy (kCal)1203.6411
Carbohydrates (g)7.1163
Total fats (g)46.6183
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the olive oil, capers and rosemary. | 2. Put fish in an ovenproof dish. | 3. Pour the olive oil mixture over the fish. | 4. Thinly slice the lemons and arrange the slices so that they cover the fish completely. | 5. Drain the anchovies of oil, slice in half and drape over the lemon slices. | 6. Add splash of white wine and salt and pepper to taste. | 7. Bake in oven at 200c for 20 minutes, or until fish is cooked. | 8. I served this with rice flavoured with lemon juice and black pepper and a side dish of brocolli. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    trout fillet 2 806.9352 0.0 179.5204 4.5333
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    caper 1/2 cup 15.824000000000002 3.3643 1.6237 0.5917
    rosemary 1/2 cup 22.008000000000003 3.4776 0.5561 0.9845
    anchovy 8 anchovies used - - - -
    lemon 2/3 0.8539 0.2744 0.0324 0.0088
    white wine - - - -
    salt pepper 806.9352 0.0 179.5204 4.5333

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



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