Roasted Bluefish For Two

1. Lightly saute onion and garlic in olive oil.

2. Preheat the oven to 500 degrees.

3. Place the fillet in a lightly oiled baking dish with the skin-side down.

4. Cover it with onion-garlic mixture and tomatoes, then capers and dill.

5. Drizzle olive oil and balsamic vinegar.

6. Roast for 15 to 20 minutes or till the fish becomes opaque.

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Nutrient	Quantity
Total fats	48.7966 g
Protein	96.0165 g
Carbohydrates	24.8866 g
Energy	921.8486 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2808 g
Water	590.5178 g
Aspartic acid	9.6118 g
Calcium, Ca	281.0554 mg
Lutein + zeaxanthin	226.66 g
Fiber, total dietary	6.9848 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	839.294 g
Niacin	28.6744 mg
Fatty acids, total saturated 18:4	0.7571 g
Vitamin A, RAE	622.6432 g
Arginine	5.7132 g
Riboflavin	0.4896 mg
Tocopherol, beta	0.0479 mg
Fatty acids, total saturated 20:1	1.6256 g
Glutamic acid	14.5242 g
Sodium, Na	896.5446 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6039 g
Total lipid (fat)	48.7966 g
Manganese, Mn	0.6761 mg
Fructose	4.5772 g
Proline	3.2498 g
Fatty acids, total saturated 16:0	5.8402 g
Sucrose	0.693 g
Choline, total	18.222 mg
Sugars, total	10.2524 g
Serine	3.7703 g
Fatty acids, total saturated 18:0	1.2925 g
Fatty acids, total saturated 20:4 undifferentiated	0.0005 g
Vitamin B-6	2.0909 mg
Selenium, Se	167.7238 g
Ash	8.877 g
Fatty acids, total saturated 18:1 undifferentiated	23.6573 g
Pantothenic acid	4.0087 mg
Phenylalanine	3.7001 g
Copper, Cu	0.5787 mg
Betaine	0.279 mg
Thiamin	0.4222 mg
Retinol	544.0012 g
Methionine	2.7195 g
Iron, Fe	5.6673 mg
Carbohydrate, by difference	24.8866 g
Phosphorus, P	1135.233 mg
Folate, total	56.9207 g
Tocopherol, gamma	0.4425 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	1.1424 g
Fatty acids, total saturated 22:1 undifferentiated	2.2304 g
Lycopene	4682.86 g
Alanine	5.5582 g
Cholesterol	267.4673 mg
Valine	4.8737 g
Fatty acids, total saturated 18:2 undifferentiated	3.2177 g
Glycine	4.4132 g
Carotene, alpha	183.82 g
Glucose (dextrose)	4.8652 g
Fatty acids, total saturated 14:0	0.8159 g
Zinc, Zn	4.8822 mg
Isoleucine	4.3281 g
Fatty acids, total saturated 12:0	0.0013 g
Fatty acids, total polyunsaturated	8.0212 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	7.5699 g
Tocotrienol, alpha	0.0462 mg
Vitamin A, IU	3364.3308 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2814 g
Folate, DFE	56.9207 g
Tryptophan	1.0362 g
Vitamin C, total ascorbic acid	33.9954 mg
Phytosterols	111.662 mg
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	3.0998 g
Vitamin B-12	24.4347 g
Vitamin K (phylloquinone)	37.2588 g
Fatty acids, total saturated	8.1131 g
Histidine	2.7522 g
Fatty acids, total monounsaturated	29.1517 g
Threonine	4.12 g
Folate, food	56.9207 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	5.0983 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	2.3528 g
Magnesium, Mg	220.8463 mg
Lysine	8.5548 g
Potassium, K	2405.0058 mg
Cystine	0.9939 g
Fluoride, F	4.956 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Onion	1	28	6.538	0.07
Tomato	1	32.76	7.0798	0.364
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
Garlic Clove	2	0	0	0
dill	2 tablespoons	40.26	7.2824	1.9193
caper	3 tablespoons	5.934	1.2616	0.2219
bluefish	1 lb	562.1346	0	19.2214