Online Fitness Trainer, Exercise Programs & Workout Routines

Baked Flounder Oreganato

Check out the Baked Flounder Oreganato calories and how many carbs in Baked Flounder Oreganato. Learn all the nutrition facts about what you eat at GymAmerica.
GymAmerica
Posted by

 
Prep time: 
Cook time: None
Calories: 403 (20% DV)
Fat: 29g (45% DV)
Carbohydrates: 3g (1% DV)
Protein: 33g (66% DV)
Ingredients:  Makes 1 serving
6  ounces
 
1/2  cup
 
1  pinch
 
1  pinch
 
1  teaspoon
 
2  tablespoons
 

Tip: Click on the ingredient links to learn the nutritional information for all the Baked Flounder Oreganato ingredients. The serving size for any ingredient in Baked Flounder Oreganato may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
Dice fennel and garlic cloves. Saute in 1 tbsp olive oil over medium heat until translucent (about 5 minutes).

Place flounder in baking dish. Drizzle with remaining olive oil. Cover filet with cooked vegetables.

Sprinkle oregano and salt on top of the fish and vegetables.

Bake at 325 degrees for 20 minutes, or until flesh is flaky.
Are you interested in seeing additional foods like Baked Flounder Oreganato? Then click here. GymAmerica has detailed nutrition facts information for over 40,000 foods and recipes.

Recipe Comments

No comments have been posted yet.

Help

Powered by Genesant Technologies, Inc. - Copyright © 2024. Use of this site constitutes acceptance of our terms and conditions and privacy policy. The content provided on inet.genesant.com is provided for informational purposes only and is not intended in any way to be a substitute for professional medical advice, diagnosis or treatment.

We have updated our Privacy Policy, effective May 25, 2018. We have done this in preparation for the EU's new data privacy law, the General Data Protection Regulation (GDPR). Please take the time to review our updated documentation by clicking on the Privacy Policy link at the bottom of this page. By continuing to use this service on or after May 25, 2018, you agree to our updated Privacy Policy.