Fish in Parsley-Wine Sauce

Yield: 4     (serving size: 1 fillet + 1/4 cup sauce)

2 cups fresh parsley leaves

2 garlic cloves, peeled

1 tbsp. olive oil, divided

1/4 tsp. salt, divided

1/4 tsp. black pepper, divided

1 1/3 cups diced onion

1 garlic clove, minced

1 cup minced fresh parsley

3/4 cup dry white wine

4 (6 oz.) orange roughy or other firm white fish fillets

  1. Place parsley leaves and (2) garlic cloves in food processor; process until well blended. Place mixture in a bowl; stir in 2 tsp. oil, 1/8 tsp. salt and 1/8 tsp. pepper. Set parsley mixture aside.
  2. Heat 1 tsp. oil in a large skillet over medium heat. Add onion and minced garlic; cook 5 minutes. Stir in minced parsley and wine and cook 3 minutes. Arrange fillet over parsley mixture in pan; sprinkle with 1/8 tsp. salt and 1/8 tsp. pepper. Cook 6 minutes or until fish flakes easily when tested with fork. Remove fish from pan; keep warm. Add parsley sauce to pan; cook1 minute or until thoroughly heated. Spoon sauce evenly over fish.

CALORIES 191 (24% from fat); FAT 5g (sat. fat 0.6g); CHOL 34mg; SOD 284mg; CARB 9.2g; FIBER 3.1g; PROTEIN 27.2g

from Cooking Light Annual Recipes 2000

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