RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.8153
Energy (kCal)	32.819
Carbohydrates (g)	9.52
Total fats (g)	0.501
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0168
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0398
Tocopherol, beta (mg)	0.0040
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0118
Tocopherol, delta (mg)	0.0029
Arginine (g)	0.0195
Proline (g)	0.0428
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.2380
Adjusted Protein (g)	0.0000
Cystine (g)	0.0037
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2020
Copper, Cu (mg)	0.0390
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1921
Total lipid (fat) (g)	0.5010
Vitamin K (phylloquinone) (g)	125.5634
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)	0.0162
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.3925
Folate, total (g)	36.5155
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1213.9650
Energy (kcal)	32.8190
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0014
Fatty acids, total saturated 14:1 (g)	0.0024
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0055
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.2579
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0454
Vitamin C, total ascorbic acid (mg)	57.3324
Lutein + zeaxanthin (g)	658.7920
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0217
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)	13.1670
Fatty acids, total saturated 16:0 (g)	0.0379
Carbohydrate, by difference (g)	9.5200
Vitamin D (IU)	0.0000
Fructose (g)	1.4192
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0551
Tyrosine (g)	0.0106
Potassium, K (mg)	193.9840
Fatty acids, total saturated 12:0 (g)	0.0020
Vitamin A, RAE (g)	60.3205
Serine (g)	0.0173
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0180
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)	0.0005
Fatty acids, total saturated 14:0 (g)	0.0050
Histidine (g)	0.0075
Isoleucine (g)	0.0156
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3265
Water (g)	119.4135
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)	686.1870
Sodium, Na (mg)	6.2580
Iron, Fe (mg)	0.8119
Energy (kJ)	136.0775
Ash (g)	0.5124
Caffeine (mg)	0.0000
Glycine (g)	0.0200
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)	0.1074
Fatty acids, total polyunsaturated (g)	0.1243
Vitamin E (alpha-tocopherol) (mg)	0.5746
Sucrose (g)	0.5339
Vitamin B-6 (mg)	0.0875
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)	0.0217
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)	0.2191
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)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0396
Folate, food (g)	36.5155
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	0.0492
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0146
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)	7.7870
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0834
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	20.4415
Fatty acids, total saturated 10:0 (g)	0.0244
Galactose (g)	0.0022
Tocotrienol, gamma (mg)	0.0010
Alanine (g)	0.0222
Glutamic acid (g)	0.0449
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.8425
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0261
Folate, DFE (g)	36.5155
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)	1.0182
Tryptophan (g)	0.0042
Threonine (g)	0.0149
Fatty acids, total polyunsaturated 18:1 c (g)	0.0233
Manganese, Mn (mg)	0.0451
Protein (g)	0.8153
Cryptoxanthin, beta (g)	76.0190
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0451
Betaine (mg)	0.0816
Phosphorus, P (mg)	17.7790
Tocopherol, gamma (mg)	0.0810

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate. | 2. Pour on the lemon juice and let it sit. | 3. In a shallow, ovenproof casserole, heat 3 tablespoons of the oil. | 4. Add the potatoes in layers and sprinkle each layer with salt. | 5. Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes. | 6. Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more. | 7. Cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally. | 8. Preheat the oven to 375 degrees F. | 9. Drain the fish and arrange over the potatoes. | 10. Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika. | 11. Bake for about 15 minutes, until the fish is just cooked through. | 12. Serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish. | 13. Sprinkle with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	1 1/2 - 2	lb		0.0	0.0	0.0	0.0
kosher salt				-	-	-	-
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
extra virgin olive oil	5	tablespoons	divided	-	-	-	-
baking potato	1		peeled cut	-	-	-	-
vidalia onion	2	cups	chopped	-	-	-	-
saffron thread	1/4	teaspoon	crumbled divided	-	-	-	-
paprika	1/2	teaspoon	divided smoked sweet	3.2430000000000003	0.6209	0.1626	0.1482
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06

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

Cooking in progress....

Baked Fish With Potatoes, Onions, Saffron and Paprika