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4 servings
suggest servings
| 1 1/2 | pound | fish fillets | |
| 1 | tablespoon | parsley leaves | chopped |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1 | teaspoon | dill weed | chopped |
| 1 | each | onion | chopped |
| 4 | slices | lemon |
In a large skillet, heat to boiling 1 inch of water with all ingredients except fish. Place fish in a single layer in skillet. Cover and simmer until fish flakes easily (about 5 minutes). Try adding 2 tbl of vermouth (for standard serving size).
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 770mg | 32% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 42.0g | 83% |
| Vitamin A | 3% | Vitamin C | 5% | |
| Calcium | 4% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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I made this dessert to serve to my in-laws. When I took it out of the oven I was disappointed in how it looked and nervous that it would taste liked it looked - lacking. However, I was pleasantly surprised. Everyone enjoyed this dessert and especially the topping. I wouldn't hesitate to serve this dessert again. I recommend it.
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