Portuguese Baked Fish

1. Preheat oven to 350.

2. Lightly grease a baking dish. Place fish fillets in the baking dish, lightly sprinkle w/ salt & pepper and set aside.

3. In a skillet, melt butter, then saute the onions, celery and tomatoes in butter until tender.

4. To skillet, add veg juice, lemon juice, sugar, garlic and bay leaf; cook over medium heat for 3 minutes.

5. Remove bay leaf from sauce.

6. Pour this sauce evenly over fish fillets in the baking dish.

7. Bake at 350 for 20-25 minutes or until fillets are opaque.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	29.9153 g
Protein	16.7138 g
Carbohydrates	52.176 g
Energy	500.611 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2407 g
Water	529.0964 g
Aspartic acid	1.7343 g
Calcium, Ca	335.8385 mg
Lutein + zeaxanthin	83.475 g
Fiber, total dietary	11.676 g
Carotene, beta	1263.5881 g
Niacin	5.9238 mg
Vitamin A, RAE	116.1018 g
Arginine	1.8432 g
Riboflavin	0.5538 mg
Tocopherol, beta	0.0122 mg
Fatty acids, total polyunsaturated 15:0	0.0015 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0088 g
Fatty acids, total saturated 20:1	0.0402 g
Glutamic acid	4.4684 g
Sodium, Na	98.0065 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0891 g
Total lipid (fat)	29.9153 g
Manganese, Mn	1.425 mg
Fructose	3.8865 g
Proline	0.5861 g
Fatty acids, total saturated 16:0	2.7009 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0304 g
Sucrose	3.8976 g
Choline, total	42.1759 mg
Sugars, total	23.3393 g
Serine	0.7309 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	1.2411 g
Vitamin B-6	0.5871 mg
Selenium, Se	2.4675 g
Ash	6.2666 g
Fatty acids, total saturated 18:1 undifferentiated	10.8433 g
Pantothenic acid	1.9902 mg
Phenylalanine	0.7192 g
Copper, Cu	1.3283 mg
Betaine	0.15 mg
Thiamin	1.1295 mg
Methionine	0.3889 g
Iron, Fe	3.7041 mg
Carbohydrate, by difference	52.176 g
Phosphorus, P	595.8102 mg
Folate, total	141.9879 g
Tocopherol, gamma	0.0243 mg
Lycopene	10979.955 g
Alanine	0.7135 g
Valine	0.7329 g
Fatty acids, total saturated 18:2 undifferentiated	12.6528 g
Glycine	0.8736 g
Carotene, alpha	210.4948 g
Glucose (dextrose)	4.7758 g
Fatty acids, total saturated 14:0	0.0798 g
Zinc, Zn	3.3774 mg
Isoleucine	0.5796 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	12.9067 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	1.0038 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	2324.3137 IU
Folate, DFE	141.9879 g
Tryptophan	0.2866 g
Vitamin C, total ascorbic acid	171.2234 mg
Phytosterols	22.5 mg
Fatty acids, total polyunsaturated 18:1 c	0.0073 g
Tyrosine	0.5411 g
Vitamin K (phylloquinone)	30.6509 g
Fatty acids, total saturated	4.2071 g
Histidine	0.401 g
Fatty acids, total monounsaturated	10.9846 g
Threonine	0.5875 g
Folate, food	141.9879 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	1.4901 mg
Magnesium, Mg	114.8275 mg
Lysine	0.5514 g
Potassium, K	1313.6617 mg
Cystine	0.2761 g
Fluoride, F	10.0335 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Salt	0	0	0	0
Butter	4 tablespoons	342	15.714	28.8
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Onion	1	60	14.01	0.15
Bay leaf	1	0	0	0
Tomato	1 can	62.069	13.7631	0.5397
Tomato juice	0.5 cup	20.655	4.289	0.3524
Pepper	0	0	0	0
Garlic Clove	4	0	0	0
celery rib	2	0	0	0
haddock fillet	3.5 lbs	0	0	0