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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray. | 2. Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper. | 3. In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes. | 4. Add the tomatoes, bay leaf, marjoram and jalapeno peppers. | 5. Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes. | 6. Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes. | 7. Sprinkle the remaining chopped parsley over the top and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flounder fillet	6	ounces		151.3	0.0	33.66	0.85
lime juice	1			3.7812	1.2735	0.0635	0.0106
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		minced	44.0	10.274000000000001	1.21	0.11
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato	1	can	peeled drained chopped	62.068999999999996	13.7631	3.2384	0.5397
bay leaf	1			-	-	-	-
marjoram	1/2	teaspoon	dried	0.813	0.1817	0.038	0.0211
jalapeno pepper	3		seeded minced	4.8938	1.0969	0.1536	0.0624
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

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