Directions:
- Combine green pepper, pimientos, and wine in container of an electric blender, and process until smooth. Pour mixture into a large saucepan. Add butter, garlic, anchovy paste, basil, salt, and pepper; bring to a boil. Remove from heat; set aside.
- Arrange fillets in a single layer in two 13- x 9- x 2-inch baking dishes. Pour half of sauce over fish in each baking dish. Bake, uncovered, at 450° for 25 minutes or until fish flakes easily when tested with a fork. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.39 Kcal (1567 kJ) | ||
| Calories from fat | 203.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.6g | 35% | |
|---|---|---|---|
| Cholesterol | 139.84mg | 47% | |
| Sodium | 717.87mg | 30% | |
| Potassium | 593.51mg | 13% | |
| Total Carbs | 2.63g | 1% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 31.35g | 63% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 167.88 Kcal (703 kJ) | ||
| Calories from fat | 91.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.13g | 35% | |
|---|---|---|---|
| Cholesterol | 62.7mg | 47% | |
| Sodium | 321.89mg | 30% | |
| Potassium | 266.13mg | 13% | |
| Total Carbs | 1.18g | 1% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 14.06g | 63% | |
| Vitamin C | 3.7mg | 14% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 2% | |
| Calcium | 15.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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