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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. monkfish fillets (Try to get fillets that are approximately equal in size and that are not too thin to ensure even cooking.)
- 2 lb. Yukon Gold potatoes (washed, peeled, and sliced 1/8 inch thick., Use a mandolin for evenly sliced potatoes.)
- 4 Tbsp. extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 4 Tbsp. breadcrumbs (fine, I only had seasoned Italian breadcrumbs on hand and they worked well.)
- 4 cloves garlic (unpeeled and mashed)
- 4 Tbsp. fresh Italian parsley (minced, Be careful not to over mince the parsley as doing so leaves a lot of the herb’s flavor on the cutting board.)
- 1 lemon juiced (The next time I make this dish, I’ll also add some of the zest of the lemon to the potatoes.)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol55mg18% |
Sodium310mg13% |
Potassium1900mg54% |
Protein39g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber7g28% |
Sugars<1g |
Vitamin A8% |
Vitamin C60% |
Calcium10% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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