Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 20.9% of RDA
• Carbs: 1.0% of RDA
• Fat (total lipid): 13.7% of RDA
• Fiber: 0.4% of RDA
• Fructose: 0.0% of RDA
• Protein: 41.3% of RDA
• Sodium: 41.0% of RDA
• Sugar: 1.4% of RDA
• Vitamin A (IU): 11.8% of RDA
• Vitamin B6: 1.2% of RDA
• Vitamin C: 6.6% of RDA
• Iron: 0.9% of RDA
• Magnesium: 24.3% of RDA
• Manganese: 1.7% of RDA
• Niacin: 0.5% of RDA
• Potassium: 25.6% of RDA
• Zinc: 7.2% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
Heat oven to 400 degrees F.
Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.
This recipe has the following nutrient totals:
Protein 46.4 g
Carbohydrates 2.61 g
Iron 0.18 mg
Fiber 0.12 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.