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    You are in: Home / Recipes / Baked Whitefish Parmesan Recipe
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    Baked Whitefish Parmesan

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 12, 2009

      This was great, I made a couple minor adjustments. Instead of peanut oil I used Grapeseed garlic infused oil (made by Wildtree). And used Italian breadcrumbs b/c that's what I had. On 2 of the filets for my DH I used some dried crushed red pepper from last years garden, which he liked. For my DS & I added fresh squeezed lemon at the table. The sour cream mix was nice to really hold the breading to the fish.

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    • on March 05, 2009

      great way to add flavour to plain, boring fish. I goofed by adding the parsley to the sour cream mixture instead.

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    • on October 28, 2008

      Delicious! Made it for my parents and everyone loved it. The sour cream really makes it tasty! I used tilapia and everyone thought it was perfect. Also didn't have peanut oil, used regular vegetable oil and it was fine.

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    Nutritional Facts for Baked Whitefish Parmesan

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 394.6
     
    Calories from Fat 186
    47%
    Total Fat 20.7 g
    31%
    Saturated Fat 7.4 g
    37%
    Cholesterol 133.2 mg
    44%
    Sodium 301.4 mg
    12%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.2 g
    4%
    Protein 35.6 g
    71%

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