Oven-Poached Lemon-Oil Fish
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 689 |
| pro | 28 g |
| total fat | 64 g |
| sat. fat | 9 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 74 mg |
| sodium | 635 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 10 |
| vit A | 3 |
| vit C | 12 |
| folate | 20 |
This easy-to-make fish is meltingly tender and not at all oily. Leaving the skin on helps hold the fish together while poaching. Previously frozen fish doesn't work well in this cooking method because it releases too much liquid. Serve with crusty bread to sop up the liquid.
Ingredients
Preparation
Arrange fish snugly, in single layer, on lemons; sprinkle with salt and pepper. Top with remaining lemons; sprinkle with almonds and capers. Pour oil over top.
Bake, uncovered, in centre of 250°F (120°C) oven for about 50 minutes or until fish flakes easily when tested.
Serve fish with some of the lemons, thyme, almonds and capers. Spoon about 2 tbsp (25 mL) oil mixture over each serving.
Source : Canadian Living Magazine: September 2007
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