Directions:
- Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle fish fillets evenly with salt and remaining 1/8 teaspoon black pepper. Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with salsa verde.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.78 Kcal (627 kJ) | ||
| Calories from fat | 128.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.23g | 22% | |
|---|---|---|---|
| Cholesterol | 16.81mg | 6% | |
| Sodium | 463.59mg | 19% | |
| Potassium | 116.7mg | 2% | |
| Total Carbs | 1.29g | 0% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.8mg | 4% | |
| Calcium | 17.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 294.15 Kcal (1232 kJ) | ||
| Calories from fat | 251.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.95g | 22% | |
|---|---|---|---|
| Cholesterol | 33.01mg | 6% | |
| Sodium | 910.41mg | 19% | |
| Potassium | 229.18mg | 2% | |
| Total Carbs | 2.53g | 0% | |
| Sugars | 0.66g | 1% | |
| Dietary Fiber | 0.76g | 2% | |
| Protein | 8.97g | 9% | |
| Vitamin C | 11.4mg | 10% | |
| Iron | 1.5mg | 4% | |
| Calcium | 34.3mg | 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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