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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. vegetable oil
- 1 onions (medium, sliced)
- 1 clove garlic (finely chopped)
- 1 jar ragu pasta sauce (1 lb. 8 oz., Old World Style®)
- 1/4 cup pitted olives
- 1 Tbsp. capers (drained)
- 1/4 tsp. ground black pepper
- 1/2 cup grated Parmesan cheese (coarsely, or crumbled feta cheese)
- 8 oz. orzo pasta (cooked and drained)
- 4 scrod (about 1-1/4 lbs)
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Directions
- Preheat oven to 400°.
- In 4-quart saucepan, heat oil over medium heat and cook onion and garlic 7 minutes. Stir in Pasta Sauce, olives and capers. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until onions are tender.
- In 13 x 9-inch baking dish, add cooked pasta and 1/2 of the onion mixture. Top with fillets, then remaining onion mixture. Sprinkle fillets with cheese. Bake uncovered 15 minutes or until fish flakes.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol10mg3% |
| Sodium330mg14% |
| Potassium170mg5% |
| Protein13g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium15% |
| Iron15% |
* 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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