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Buttery Baked FishButtery Baked Fish - Tender baked fish on a bed of seasoned vegetables served with almond green beans.

Buttery Baked Fish

Serves 4

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1 pound fish
1/2 cup melted butter
1/4 cup lemon juice
4 drops tabasco sauce
4 ounces celery hearts
2 ounces onion
1 teaspoon chopped garlic
8 fresh cilantro
1/4 teaspoon dill weed
1/4 teaspoon pepper
12 ounces frozen green beans
4 teaspoons water
2 tablespoons Italian salad dressing
2 teaspoons lemon juice
1/4 teaspoon pepper
1/4 cupslivered almonds
8 slices sourdough bread
2 tablespoons butter or margarine

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Directions

  1. Over low heat, melt butter in a small saucepan.
  2. While butter melts, chop celery, onion, garlic and cilantro very small.
  3. Line a baking dish with aluminum foil.
  4. Preheat oven to 400 degrees.
  5. Make a bed of the chopped vegetables and herbs on top of the foil.
  6. Lay fish fillet on top of chopped vegetables.
  7. Mix lemon juice and Tabasco sauce into melted butter and slowly pour over fish fillet. Sprinkle with dill weed and pepper.
  8. Bake uncovered until fish flakes easily with a fork - approximately 30 minutes (time will vary depending on the thickness of the fish fillet).
  9. Baste fish with butter mixture once every 10 minutes or so.
  10. When fish has baked for 15 minutes, spread margarine over sourdough bread, place on a baking sheet and put into oven with fish.
  11. Heat green beans in water. Mix Italian salad dressing, lemon juice, pepper and almonds. Pour over beans just before serving.

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Buttery Baked Fish

Nutritional information for Buttery Baked Fish

Calories: 672
Calories from Fat: 358

% Daily Value*
Total Fat 40g 62%
Saturated Fat 11g 56%
Cholesterol 65mg 22%
Sodium 928mg 39%
Total Carbohydrates 49g 16%
Dietary Fiber 6g 24%
Sugars 2g ~
Protein 30.5g 61%
Vitamin A 47% Iron 19%
Vitamin C 37% Calcium 14%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Nutritional information is made possible through the use of the Living Cookbook 2011 .
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