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Pescado Corey Recipe
|Flounder/Sole / haddock fillets||1 1⁄2 Pound|
|Ground pepper||To Taste|
|Carrots||6 Medium, diced|
|Potatoes||5 Medium, thinly sliced|
|Onions||2 Medium, quartered|
|Canned stewed tomatoes||17 Ounce (1 Can)|
|Dry white wine||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2430 Calories from Fat 743
% Daily Value*
Total Fat 84 g129.9%
Saturated Fat 48.9 g244.4%
Trans Fat 0 g
Cholesterol 520.1 mg
Sodium 2338.9 mg97.5%
Total Carbohydrates 266 g88.8%
Dietary Fiber 42.3 g169.2%
Sugars 59.4 g
Protein 159 g318.6%
Vitamin A 1315.8% Vitamin C 456.9%
Calcium 64.2% Iron 103.5%
*Based on a 2000 Calorie diet
Spread 2 tablespoons butter or margarine on bottom of 9x 13-inch glass baking dish.
Season fish with paprika, salt and pepper and place in single layer in dish.
Arrange carrots, potatoes and onions around outer edge.
Combine tomatoes and wine and pour over .
Dot with remaining butter or margarine.
Cover with foil and bake until potatoes are tender, about 20 to 30 minutes.