| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Emp, Ready stead | 2 | Servings | ||
INGREDIENTS
| 2 | Fillets plaice | |
| 1 | T | Olive oil |
| 25 | g | Butter |
| 1 | T | Parsley |
| 1 | T | Chervil |
| 1 | T | Coriander |
| 2 | T | Olive oil |
| 1 | Garlic clove, finely chopped | |
| 50 | g | Pitted black olives |
| Salt & pepper |
INSTRUCTIONS
Skin the fish using a sharp knife. Remove any bones from around the edge. Allow the fish to marinade in the olive oil and seasoning for as long as possible. 2 Heat the butter in a small pan and fry the fish for about three minutes on each side until golden and cooked through. 3 For the Dressing: Finely chop the herbs together and mix in the olive oil and garlic. Reserve half the dressing. Put the other half in a mini blender to make the tapenade. 4 Add the olives and whizz to a paste, (add a little olive oil if necessary to loosen the mixture). Spread the tapenade on each piece of fish and pour the dressing over before serving. Converted by MC_Buster. Per serving: 303 Calories (kcal); 33g Total Fat; (95% calories from fat); 1g Protein; 3g Carbohydrate; 27mg Cholesterol; 323mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 295
Total Fat: 33.5g
Cholesterol: 26.9mg
Sodium: 224mg
Potassium: 98.4mg
Carbohydrates: 4g
Fiber: 2g
Sugar: <1g
Protein: <1g