Italian Fish Bake Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Zucchini | 1⁄2 Pound, sliced | |
| Onion | 1 , sliced into rings | |
| Red pepper | 1⁄2 , seeded and sliced | |
| Green pepper | 1⁄2 , seeded and sliced | |
| Sliced mushrooms | 1 Cup (16 tbs) | |
| Snappers | 2 (0.5 Pound Each) | |
| Ground black pepper | To Taste | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 2593 Calories from Fat 401
% Daily Value*
Total Fat 45 g68.9%
Saturated Fat 14.7 g73.3%
Trans Fat 0 g
Cholesterol 920.3 mg306.8%
Sodium 2058.7 mg85.8%
Total Carbohydrates 18 g6%
Dietary Fiber 4.6 g18.4%
Sugars 7.8 g
Protein 497 g993.5%
Vitamin A 82.7% Vitamin C 223.6%
Calcium 81.7% Iron 29.5%
*Based on a 2000 Calorie diet
Directions
Using a sharp knife, slit the fish along the belly and remove the guts.
Snip off the fins and wash the fish well.
Place each fish on a piece of foil and season with salt and pepper.
Arrange the vegetables around each fish, fold over the foil to make two parcels and completely seal.
Place the fish parcels on a baking sheet and cook in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 30 minutes.
Before serving, remove the fish eyes.
Arrange the fish on a warmed serving dish with the vegetables.
Serve with boiled new potatoes.
Cooking time: 45 minutes
Chef
