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Spanish Flounder

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)188.3497
Energy (kCal)1060.3942
Carbohydrates (g)26.6499
Total fats (g)19.6979
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place fish fillets in a non-stick or greased baking dish. | 2. Arrange tomato and cucumber slices on top. | 3. In a saucepan, cook onion, green pepper, and minced garlic in butter until onion is tender, but not brown. | 4. Remove from heat. | 5. Stir in parsley, wine, lemon juice, and marjoram. | 6. Spoon over fish. | 7. Bake in 375°F oven for about 25 minutes, or until fish flakes easily when tested with a fork. | 8. Serve with wild rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flounder fillet 2 lbs 806.9352 0.0 179.5204 4.5333
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    tomato 2 sliced 44.28 9.5694 2.1648 0.49200000000000005
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06
    cucumber 1/2 sliced - - - -
    white wine 1 tablespoon - - - -
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    green pepper 1/4 cup chopped 7.45 1.7284 0.3203 0.0633
    marjoram 1/2 teaspoon 0.813 0.1817 0.038 0.0211
    butter 2 tablespoons 171.0 7.857 5.343 14.4

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



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