Directions:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
- Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.81 Kcal (820 kJ) | ||
| Calories from fat | 151.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.84g | 26% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 754.71mg | 31% | |
| Potassium | 379.61mg | 8% | |
| Total Carbs | 6.01g | 2% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 6.24g | 12% | |
| Vitamin C | 16.4mg | 27% | |
| Iron | 1.4mg | 8% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 111.21 Kcal (466 kJ) | ||
| Calories from fat | 86.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.57g | 26% | |
|---|---|---|---|
| Cholesterol | 7.4mg | 4% | |
| Sodium | 428.65mg | 31% | |
| Potassium | 215.6mg | 8% | |
| Total Carbs | 3.41g | 2% | |
| Sugars | 1.56g | 11% | |
| Dietary Fiber | 0.84g | 6% | |
| Protein | 3.54g | 12% | |
| Vitamin C | 9.3mg | 27% | |
| Iron | 0.8mg | 8% | |
| Calcium | 10.2mg | 2% | |
* 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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