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- 6 (3 ounce) fillets haddock
- salt and pepper to taste
- 4 roma (plum) tomatoes, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 5 tablespoons capers
- 8 tablespoons chopped fresh parsley
- 6 tablespoons fresh lemon juice
- 6 tablespoons extra virgin olive oil
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 14.4g|
|Saturated Fat 2.1g|
|Total Carbohydrate 7.1g|
|Dietary Fiber 1.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|