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Add a photoServings: 4
Ingredients
- 1/3 c. Unbleached flour
- 1/8 tsp White pepper
- 1/8 tsp Nutmeg
- 1/8 tsp Cayenne
- 1 1/2 lb Fillets
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Extra virgin olive oil
- 1 sm Clove
- 1 can Tomato puree -- (28 ounce)
- 4 ounce Mozzarella cheese -- Shredded
- 1 tsp Oregano
- 2 tsp Parsley
- 2 Tbsp. Parmesan cheese -- grated Garlic -- smashed
Directions
- Preheat oven at 400. Prepare dish with cooking spray and rub garlic clove on the surface of baking dish lined with foil (throw away clove). In a bowl, combine flour, pepper, nutmeg, and cayenne. Dredge fillets in seasoned flour, coating both sides. In a skillet, heat 1 Tbsp. oil. Add in fillets and quickly brown on each side. Pat fillets dry with paper towels.
- Spread 1 c. tomato puree proportionately over bottom of dish. Arrange fillets on puree in one layer and sprinkle with mozzarella cheese. Spoon remaining puree over mozzarella and sprinkle with oregano, parsley, and Parmesan cheese. Bake for 15 min, or possibly till sauce bubbles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 103 | 40% |
| Total Fat 11.63g | 15% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 1009mg | 42% |
| Potassium 954mg | 27% |
| Total Carbs 27.94g | 7% |
| Dietary Fiber 4.4g | 15% |
| Sugars 10.17g | 7% |
| Protein 12.85g | 21% |
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