Directions:
- Preheat oven to 425°F.
- Heat the oil in a large skillet, add the onion and anise, saute until softened. Stir in the garlic, tomatoes, olives, herbs, lemon pepper and white wine.
- Bring to a boil, reduce heat and simmer until tomatoes are tender and sauce has thickened, about 30 minutes. Add some of the reserved juice if necessary.
- Oil a 13 x 9 inch casserole. Put about half of the vegetable sauce in the pan and spread it around. Place the fillets in a single layer in the pan and distribute the rest of the sauce over the fish.
- Bake until the fish is opaque and flaky, about 20 minutes.
- Plate the fillets and add the sauce and pan juices to the fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.78 Kcal (991 kJ) | ||
| Calories from fat | 69.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 12% | |
|---|---|---|---|
| Cholesterol | 62.77mg | 21% | |
| Sodium | 171.06mg | 7% | |
| Potassium | 945.85mg | 20% | |
| Total Carbs | 8.8g | 3% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 27.78g | 56% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 1.8mg | 10% | |
| Calcium | 132.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 69.97 Kcal (293 kJ) | ||
| Calories from fat | 20.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 12% | |
|---|---|---|---|
| Cholesterol | 18.55mg | 21% | |
| Sodium | 50.55mg | 7% | |
| Potassium | 279.5mg | 20% | |
| Total Carbs | 2.6g | 3% | |
| Sugars | 1.45g | 20% | |
| Dietary Fiber | 0.54g | 7% | |
| Protein | 8.21g | 56% | |
| Vitamin C | 6.1mg | 34% | |
| Iron | 0.5mg | 10% | |
| Calcium | 39.3mg | 13% | |
* 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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