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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 71.4
  • Total Fat: 3.5 g
  • Cholesterol: 21.5 mg
  • Sodium: 19.7 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 6.2 g

View full nutritional breakdown of Les Poissons De Tout Les Jours calories by ingredient
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Les Poissons De Tout Les Jours

Submitted by: MARIYTA
Les Poissons De Tout Les Jours

Introduction

Or Everyday Fish with Tomatoes

Recipe copied from "On Rue Tatin" by Susan Hermann Loomis

Normally, I only eat my fish crusted in something, but I figured I'd give this recipe a go. This is now my new favorite way to eat fish. It's so flavorful and delicious, not to mention quick and easy. The calories are actually a bit over-estimated, as it calls for 1 tbsp of butter, but the butter is only used for greasing the pan. For the herb, I used ground tarragon, as I didn't have any fresh.

According to the author, serve this dish with a lightly chilled Sauvignon Blanc.
Or Everyday Fish with Tomatoes

Recipe copied from "On Rue Tatin" by Susan Hermann Loomis

Normally, I only eat my fish crusted in something, but I figured I'd give this recipe a go. This is now my new favorite way to eat fish. It's so flavorful and delicious, not to mention quick and easy. The calories are actually a bit over-estimated, as it calls for 1 tbsp of butter, but the butter is only used for greasing the pan. For the herb, I used ground tarragon, as I didn't have any fresh.

According to the author, serve this dish with a lightly chilled Sauvignon Blanc.

Number of Servings: 4

Ingredients

    -1 pound white fish fillets (I used Tilapia, but the author suggests cod or halibut)
    -1 tbsp unsalted butter
    -1 pound tomatoes, cored and cut into wedges
    -2 tbsp freshly squeezed lemon juice
    -Fine sea salt and freshly ground black pepper, to taste
    -1/4 c loosely packed fresh tarragon, or other herb of your choice

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Directions

1. Rinse fillets, pat them dry, and refrigerate until ready to cook. Preheat oven to 400F/200C.

2. Butter a large baking dish. Lay the fish in the dish (skin-side down if there is skin on the fillets), and arrange the tomato wedges around the fish. Drizzle the fish and the tomatoes with the lemon juice, then season all with salt and pepper. Sprinkle half the tarragon leaves over the fish and bake in the oven until the fish is opaque and the tomatoes are tender, about 15 minutes.

3. Remove the dish from the oven, scatter the remaining tarragon leaves over the fish, and season with a fine sprinkling of pepper. Serve immediately.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MARIYTA.





TAGS:  Fish | French | French Fish |

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