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17Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 opah (filets, about 1-inch thick)
- salt
- olive oil
- 4 garlic cloves (smashed)
- 2 yellow peppers (or red, stemmed and seeded, cut in 3/4″ chunks)
- 2 shallots (medium, quartered)
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 3 sprigs fresh oregano (or 1 teaspoon dried)
- 1 pt. grape tomatoes
- 1 lemon
- 1/2 cup Kalamata olives
- 1/2 tsp. crushed red pepper
- freshly ground black pepper
- 1 cup basil leaves
- 2 Tbsp. extra-virgin olive oil
- 1 pinch salt
- lemon wedges
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium430mg18% |
| Potassium650mg19% |
| Protein4g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A40% |
| Vitamin C280% |
| Calcium15% |
| Iron20% |
* 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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Reviews(3)
Jennifer Daniels 4 years ago
This was AWESOME! I didn't have kalamata - just dry-aged Persian ... used only 1/4 cup instead. For the basil coulis, I used an entire head of basil. I did 15 minutes on convection bake, then 12 minutes on convection broil. Turned out SO freaking amazing!!!
Nancy Mueller 4 years ago
It was good, needed a pinch of sugar in the vegetables and a pat of butter on top of each piece of fish. Used home made pesto instead of making basil coulis