Directions:
- In a blender or food processor, puree the artichoke hearts with the capers, parsley, garlic, broth, egg holk and lemon juice, scraping down the sides.
- With the motor running, add the olive oil in a thin stream, blending teh sauce until it is smooth.
- Add salt and pepper to taste.
- Spoon the sauce around the cooked fish fillets and then garnish with the lemon slices and more parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.89 Kcal (854 kJ) | ||
| Calories from fat | 143.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.91g | 24% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 206.41mg | 9% | |
| Potassium | 298.05mg | 6% | |
| Total Carbs | 9.05g | 3% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 8.33g | 17% | |
| Vitamin C | 33.2mg | 55% | |
| Iron | 1.4mg | 8% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 172.62 Kcal (723 kJ) | ||
| Calories from fat | 121.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.47g | 24% | |
|---|---|---|---|
| Cholesterol | 23.1mg | 9% | |
| Sodium | 174.75mg | 9% | |
| Potassium | 252.34mg | 6% | |
| Total Carbs | 7.66g | 3% | |
| Sugars | 1.82g | 9% | |
| Dietary Fiber | 3.37g | 16% | |
| Protein | 7.05g | 17% | |
| Vitamin C | 28.1mg | 55% | |
| Iron | 1.1mg | 8% | |
| Calcium | 44.7mg | 5% | |
* 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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