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Fish In A Clay Pot Recipe
|Whole fish||3 1⁄2 Pound, cleaned|
|Garlic salt||To Taste|
|Fennel||1⁄4 Cup (4 tbs), chopped|
|Leeks||1⁄4 Cup (4 tbs), chopped|
|Radishes||1⁄4 Cup (4 tbs), chopped|
|Dry white wine||3 Tablespoon|
Calories 147 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.7%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 8.1 mg
Sodium 29.8 mg1.2%
Total Carbohydrates 1 g0.5%
Dietary Fiber 0.87 g3.5%
Sugars 0.2 g
Protein 21 g41.8%
Vitamin A 35% Vitamin C 1.8%
Calcium 33.9% Iron 36.2%
*Based on a 2000 Calorie diet
1 Soak a 4-quart clay pot and lid in cold water for 20 minutes or according to manufacturer's directions.
2 Soak sorrel or 2/Spoon vegetable stuffing into fish cavity. (It may be necessary to remove the head and tail so fish will fit the clay pot.)
3 4/Place stuffed fish on a microwave rack or inverted saucers in clay pot.
4 Drizzle with wine and butter sauce.
5 Put pinach leaves in hot water.
6 Sprinkle cavity of fish with garlic salt.
7 In a small bowl, combine fennel, leeks and radishes.
8 Stuff vegetable mixture into fish cavity.
9 Tie fish cavity with string to hold in stuffing.
10 Drain sorrel or spinach.
11 Wrap sorrel or spinach leaves around the entire fish.
12 Place fish on a microwave rack or inverted saucers in soaked clay pot.
13 In a glass baking cup, place butter or margarine.
14 Microwave at 100% (HIGH) for 45 to 60 seconds or until melted. Stir in wine.
15 Drizzle butter or margarine mixture over the fish. Cover with clay-pot lid.
16 Microwave at 100% (HIGH) for 40 to 45 minutes or until center of the fish is beginning to flake when tested with a fork.
17 Give clay pot a half turn after 20 minutes.
18 Serve fish with cooking juices.