Directions:
- Preheat the oven to 425 degrees F.
- (220 degrees C.). Cook the
- Carrots in 1/2 cup of water for 5 minutes.
- Drain and set aside. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in.
- Place one half of the carrots and peapods in the center of the foil.
- Place a fillet on top of the vegetables.
- Pour one half of the lime juice over the fillet and sprinkle with paprika.
- Scatter some of the sliced olives and capers over the top of the fillet. S prinkle some of the chopped parsley on top of the capers.
- Fold the edges of the parchment or foil to completely enclose the fillet and seal them.
- Place on a baking sheet and bake 8 to 10 minutes.
- To serve, place the packet on a serving dish, and cut a slash in the top.
- Open slightly to let the steam escape and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.8 Kcal (774 kJ) | ||
| Calories from fat | 46.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 8% | |
|---|---|---|---|
| Cholesterol | 102mg | 34% | |
| Sodium | 729.74mg | 30% | |
| Potassium | 450.71mg | 10% | |
| Total Carbs | 7.02g | 2% | |
| Sugars | 2.39g | 10% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 28.01g | 56% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.1mg | 12% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 69.65 Kcal (292 kJ) | ||
| Calories from fat | 17.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 8% | |
|---|---|---|---|
| Cholesterol | 38.44mg | 34% | |
| Sodium | 275.01mg | 30% | |
| Potassium | 169.85mg | 10% | |
| Total Carbs | 2.64g | 2% | |
| Sugars | 0.9g | 10% | |
| Dietary Fiber | 0.74g | 8% | |
| Protein | 10.56g | 56% | |
| Vitamin C | 6.1mg | 27% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.8mg | 12% | |
| Calcium | 18.8mg | 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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