Ingredients:
- 12 gaeta olives
- 2 lb eel, (from the sea or river), skinned and gutted by your fishmonger, rinsed, patted dry, and cut into 4-inch-long pieces
- 2 tbsp chopped fennel fronds
Directions:
- 1. Preheat the oven to 450°F.
- 2. In a large sauce pan, combine the tomato sauce, red wine, caper berries, olives, and red pepper flakes and bring to a boil over medium heat.
- 3. Meanwhile, season the eel with salt and pepper and arrange in a single layer in a baking dish.
- 4. Pour the sauce over the eel, put the dish in the oven, and bake for about 20 minutes, until the eel is cooked through. Transfer to a warmed platter, sprinkle with the chopped fennel, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.4 Kcal (1982 kJ) | ||
| Calories from fat | 244.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.21g | 42% | |
|---|---|---|---|
| Cholesterol | 285.71mg | 95% | |
| Sodium | 256.02mg | 11% | |
| Potassium | 693.01mg | 15% | |
| Total Carbs | 3.01g | 1% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 41.42g | 83% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.3mg | 13% | |
| Calcium | 110.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 155.58 Kcal (651 kJ) | ||
| Calories from fat | 80.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 42% | |
|---|---|---|---|
| Cholesterol | 93.9mg | 95% | |
| Sodium | 84.14mg | 11% | |
| Potassium | 227.76mg | 15% | |
| Total Carbs | 0.99g | 1% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 13.61g | 83% | |
| Vitamin C | 2.2mg | 11% | |
| Vitamin A | 0.7mg | 76% | |
| Iron | 0.7mg | 13% | |
| Calcium | 36.2mg | 11% | |
* 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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