Hake loin(whiting) with tomatoes
 with tomatoes Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 266.1
- Total Fat: 8.5 g
- Cholesterol: 95.5 mg
- Sodium: 270.5 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.8 g
- Protein: 30.1 g
View full nutritional breakdown of Hake loin(whiting) with tomatoes calories by ingredient
Introduction
This is a variation of a recipe I found on a recipe website. We love mushrooms and eat lower sodium, so the modification halves the sodium without sacrificing taste and adds more vegetables This is a variation of a recipe I found on a recipe website. We love mushrooms and eat lower sodium, so the modification halves the sodium without sacrificing taste and adds more vegetablesNumber of Servings: 3
Ingredients
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12 oz hake loin(whiting or other white fish)
4 tsp olive oil, divided
1 small onion, diced
2 cups button mushrooms, sliced
2 cloves garlic, minced fine
2 medium red ripe tomatoes, chopped and juice reserved
5 oz white wine, dry
1 Tbsp capers(jarred)
3/4 cup baby spinach, stems removed
Directions
Makes 3- 4 oz servings.
Heat 2 tsp olive oil over medium heat in a nonstick saute pan. Add the hake loin and cook 3 minutes per side. Remove from pan and keep warm.
Add remaining olive oil. Saute onion, garlic,and mushrooms until the onions are soft and the mushrooms are soft and browned a bit. Add the wine and the tomatoes and cook about 3 minutes. Add the capers, spinach, parsley and rosemary and let cook just until spinach wilts. Top the fish with the sauce and serve immediately. Makes a great meal with french or whole grain bread and steamed green beans.
Number of Servings: 3
Recipe submitted by SparkPeople user SALKLINE.
Heat 2 tsp olive oil over medium heat in a nonstick saute pan. Add the hake loin and cook 3 minutes per side. Remove from pan and keep warm.
Add remaining olive oil. Saute onion, garlic,and mushrooms until the onions are soft and the mushrooms are soft and browned a bit. Add the wine and the tomatoes and cook about 3 minutes. Add the capers, spinach, parsley and rosemary and let cook just until spinach wilts. Top the fish with the sauce and serve immediately. Makes a great meal with french or whole grain bread and steamed green beans.
Number of Servings: 3
Recipe submitted by SparkPeople user SALKLINE.
Member Ratings For This Recipe
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CD13652221
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HILLRUNNER