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    You are in: Home / Recipes / Greek Baked Ocean Perch Recipe
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    Greek Baked Ocean Perch

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 13, 2010

      I just made this for my VERY picky husband and he LOVED it! I substituted capers for the olives and served it with cous cous and broiled zuchini with parm. I agree with the other reviews. The feta makes this. YUM!

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    • on February 12, 2008

      Covered up the flavor of our slightly strong perch. We liked the firm chew of the feta and olives and the melting texture of the fish together. We used fresh thyme and it was sensational. The feta makes this so definitely use it.

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    • on February 06, 2010

      Delicious and healthy. I used tilapia instead of perch and served it with pita and hummus.

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    • on May 29, 2009

      Yum! Great recipe exactly as is. You can also modify the sauce by adding tomato paste and made a thick, delicious pasta sauce.

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    • on April 21, 2009

      I love it. Feta cheese and olive give wonderful flavor.

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    • on November 06, 2007

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    Nutritional Facts for Greek Baked Ocean Perch

    Serving Size: 1 (530 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 449.0
     
    Calories from Fat 215
    47%
    Total Fat 23.9 g
    36%
    Saturated Fat 6.3 g
    31%
    Cholesterol 93.6 mg
    31%
    Sodium 568.1 mg
    23%
    Total Carbohydrate 16.2 g
    5%
    Dietary Fiber 3.9 g
    15%
    Sugars 8.9 g
    35%
    Protein 37.9 g
    75%

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