RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1615
Energy (kCal)	2.6488
Carbohydrates (g)	0.6521
Total fats (g)	0.0432
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0014
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)	0.0046
Tocopherol, beta (mg)	0.0000
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)	0.0016
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0046
Proline (g)	0.0081
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0005
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0215
Copper, Cu (mg)	0.0073
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0433
Total lipid (fat) (g)	0.0432
Vitamin K (phylloquinone) (g)	62.3200
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1900
Folate, total (g)	6.2618
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	321.0837
Energy (kcal)	2.6488
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0003
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0016
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1427
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	7.3948
Lutein + zeaxanthin (g)	211.8038
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0065
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)	2.2533
Fatty acids, total saturated 16:0 (g)	0.0047
Carbohydrate, by difference (g)	0.6521
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0112
Tyrosine (g)	0.0031
Potassium, K (mg)	27.1470
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	16.0422
Serine (g)	0.0052
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0055
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)	0.0003
Histidine (g)	0.0023
Isoleucine (g)	0.0045
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0543
Water (g)	7.2629
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)	192.1845
Sodium, Na (mg)	2.2163
Iron, Fe (mg)	0.2621
Energy (kJ)	11.0822
Ash (g)	0.0968
Caffeine (mg)	0.0000
Glycine (g)	0.0055
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)	0.0072
Fatty acids, total polyunsaturated (g)	0.0086
Vitamin E (alpha-tocopherol) (mg)	0.0351
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0069
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)	0.0069
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)	0.0236
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0051
Folate, food (g)	6.2618
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0117
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	0.7116
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0067
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	6.3923
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0074
Glutamic acid (g)	0.0095
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0078
Folate, DFE (g)	6.2618
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)	0.2491
Tryptophan (g)	0.0017
Threonine (g)	0.0046
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0074
Protein (g)	0.1615
Cryptoxanthin, beta (g)	0.8833
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0113
Betaine (mg)	0.0000
Phosphorus, P (mg)	2.9107
Tocopherol, gamma (mg)	0.0201

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
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 moderate 180°C. | 2. Place fish side by side in a lightly greased baking dish. | 3. Season with salt and pepper. Pour the wine over the fish. | 4. Bake about 20 minutes- check the fish has cooked. Remove fish to a warmed plate and cover with aluminium foil to keep the fish warm. | 5. Place the baking dish over a high heat, or alternatively pour the juices into a saucepan. Boil the liquid rapidly until slightly reduced. | 6. Serve the fish with the sauce poured over the top. Garnish with the parsley and serve with lemon wedges. | 7. Great accompanied by a light sald or steamed green vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	4			-	-	-	-
salt pepper	1	pinch		-	-	-	-
white wine	1	cup		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
lemon	1		cut	1.2808	0.4116	0.0486	0.0132

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

Cooking in progress....

Oven Baked Fish in White Wine