Monkfish and fennel in a white wine and feta cheese sauce.
Monkfish having been placed on Greenpeace's red list, please replace it with lobster or shrimp.
2 | scallion, green tops, green tops only, chopped | ||
1/2 | fennels, thinly sliced | 180 g | |
2 tbsp | olive oil | 30 mL | |
1/4 | dried chili peppers, minced | 0.1 g | |
1/3 cup | white wine | 85 mL | |
460 g | monkfish / angler fish, or shrimp, cut into pieces | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
60 g | feta cheese, crumbled |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (180 g)
Amount % Daily Value |
Calories 260 |
Fat 17 g 26 % |
Saturated
6.1 g
30 % |
Cholesterol 90 mg |
Sodium 430 mg 18 % |
Carbohydrate 5 g 2 % |
Fibre 2 g 8 % |
Sugars 2 g |
Net Carbs 3 g |
Protein 22 g |
Vitamin A 12 % |
Vitamin C 20 % |
Calcium 19 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 2 ½ |
Fats | 3 |