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Add a photoServings: 12
Ingredients
- 1 lg. red bell pepper
- 1 c. bread crumbs
- 1 T flour
- 1 T minced fresh oregano
- 1 T minced fresh basil
- Salt and pepper, to taste
- 4 (6 ounce) salmon filets
- 4 ounce extra virgin olive oil
- 2-3 garlic cloves, peeled and mashed
- Lemon juice
- White wine
- 10-1/2 ounce Brie
Directions
- Preheat oven to 450°F.Place pepper on baking sheet in center of oven. Bake 10 to 15 min or possibly till skin blisters and blackens. Remove pepper and place in covered container. (This will steam the pepper and make it easier to peel.) Cool. Throw away skin and seeds. Reserve the flesh.
- Put together bread crumbs, flour, herbs and a pinch of salt and pepper. Dredge the fish in this mix till completely covered. Heat oil in a saute pan till oil is hot. Carefully place fish in pan; when first side browns, carefully turn fish and add in the garlic. Cook fish till golden (about 1 minute per side). Remove fish from pan and place on lightly greased baking sheet.Pour lemon juice and white wine over fish. Coarsely chop pepper and mix with brie; sprinkle evenly over fish.
- Bake in a preheated 450°F oven till fish is opaque and flakes easily with a fork, about 10 min, depending upon thickness of fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 336 | |
| Calories from Fat 217 | 65% |
| Total Fat 24.45g | 31% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 257mg | 11% |
| Potassium 306mg | 9% |
| Total Carbs 8.34g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.34g | 1% |
| Protein 18.13g | 29% |
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