Acqua Pazza

Serves 4

What You’ll Need:

A Large Pan with a Cover

A Spatula

A Sharp Kitchen Knife

Measuring Cups and Spoons

Ingredients:

1 Medium Onion, Finely Chopped

1 Large Carrot, Finely Chopped

2 Medium Celery Sticks, Finely Chopped

1 Tbsp Olive Oil

1 Tbsp Garlic, Minced

1 LB Grape or Cherry Tomatoes, Halved

1 1/2 Cups Dry White Wine

3 Tablespoons Capers

1/2 Tsp Sea Salt

Pinch Of Red Pepper Flakes

4 (6 Ounce) Meaty Fish Fillets, such as Halibut

1/4 Cup Fresh, Chopped Parsley

1/4 Cup Fresh Basil, Chopped

How To Put It Together:

1) Preheat the pan over medium-high heat. To the pan, add the onion, carrots and celery; sauté until barely opaque. Add the tomatoes; sauté for a minute or two then pour in the wine. Add the capers, sea salt and red pepper flakes; stir to combine. Slide the fish filets into the pan and distribute about half of the fresh parsley and basil on top; cover the pan for about 10 – 12 minutes or until the fish flakes at the top.
 
2) To plate the fish: Place a filet in the center of the pan, spoon a portion of sauce on top and garnish with the remaining fresh herbs.
 
3) Serve and enjoy!

Nina’s Tasty Tip:

Cod, Halibut, Mahi-Mahi and Snapper are all great fish choices for this dish!

Nutrition:

• 336 Calories
• 37 grams of Protein
• 13 grams of Total Carbohydrates
• 6 grams of Sugar
• 3 grams of Fiber
• 8 grams of Total Fat
• 1 gram of Saturated Fat
• 0 gram of Trans Fat
• 54 mg of Cholesterol
• 609 mg of Sodium
• 118% RDA Vitamin A
• 115% RDA Vitamin K
• 89% RDA Selenium
• 55% RDA Niacin
• 44% RDA Phosphorus
• 43% RDA Magnesium
• 41% RDA Vitamin C
• 41% RDA Vitamin B6
• 36% RDA Potassium
• 33% RDA Vitamin B12
• 25% RDA Sodium
• 21% RDA Manganese
• 15% RDA Folate
• 14% RDA Vitamin E
• 14% RDA Iron
• 13% RDA Calcium
• 12% RDA Thiamin
• 12% RDA Riboflavin
• Glycemic load: 4