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Bluefish Rolls

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Submitted by melfa

YIELD

1 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

2 907.2
POUNDS G BLUEFISH
fillet, 12 inches long *
1 237
CUP ML WHITE WINE *
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOON ML LEMON PEPPER *
1 5
TEASPOON ML OREGANO
½ 118
CUP ML PARSLEY LEAVES
chopped
½ 118
CUP ML ALMONDS
crushed *
12 12
EACH EACH CHERRY TOMATOES
3 7.1E+2
CUPS ML NOODLES
cooked
¼ 59
CUP ML PARSLEY LEAVES
finely chopped
¼ 59
CUP ML ROMANO CHEESE *
1 15
TABLESPOON ML OLIVE OIL
1 1
PINCH PINCH LEMON PEPPER *

Directions

Preheat oven to 400℉ (200℃).

Soak fish strips in wine for 5 to 10 minutes in fridge.

Mix in small bowl spices, parsley and almonds.

Dip fish in mixture, then roll each strip around cherry tomato.

Place rolls on lightly oiled baking dish .

Bake for 10 to 14 minutes.

Prepare noodles while fish is baking.

Drain and add parsley, cheeze, oil and pepper.

Place fish rolls on noodles and serve.

Also for: white trout, amberjack, spanish mackerel

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 2019g (71.2 oz)
Amount per Serving
Calories 1051 22% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 1892mg 79%
Total Carbohydrate 61g 61%
Dietary Fiber 25g 102%
Sugars g
Protein 72g
Vitamin A 325% Vitamin C 413%
Calcium 28% Iron 80%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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