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12Ingredients
35Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. sole (fresh, divided into 4 serving pieces)
- salt
- pepper
- 1 lemon (sliced)
- 2 cups cherry tomato (medley, yellow & red, cut in half)
- 2 garlic cloves (grated)
- 1 Tbsp. capers
- 1/2 cup Nicoise olives (small)
- 2 Tbsp. extra-virgin olive oil (divided)
- 1 Tbsp. lemon juice (freshly squeezed)
- 2 Tbsp. dry white wine
- 2 Tbsp. fresh parsley (finely chopped)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol55mg18% |
Sodium500mg21% |
Potassium700mg20% |
Protein23g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A20% |
Vitamin C70% |
Calcium8% |
Iron10% |
* 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(1)
Rhoda 3 years ago
The paper didnt work out for me but I baked it covered in a pan and it tasted great! Also, I used kalamata olives and I didn't have capers so just put in a few extra olives which I love. I will try the paper again next time. Note: the paper size should be based on the fish size.