Spanish Cod

1. Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.

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Nutrient	Quantity
Total fats	21.6783 g
Protein	37.8631 g
Carbohydrates	13.3487 g
Energy	397.721 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1912 g
Water	179.5151 g
Aspartic acid	0.3689 g
Calcium, Ca	304.148 mg
Lutein + zeaxanthin	4.774 g
Fiber, total dietary	2.4573 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1.56 g
Niacin	2.9253 mg
Vitamin A, RAE	51.477 g
Arginine	0.5459 g
Riboflavin	0.3612 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.0521 g
Glutamic acid	0.8372 g
Sodium, Na	131.48 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2166 g
Total lipid (fat)	21.6783 g
Manganese, Mn	0.5672 mg
Fructose	0.5162 g
Proline	0.1452 g
Fatty acids, total saturated 16:0	2.3498 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	0.396 g
Choline, total	116.9358 mg
Sugars, total	1.8666 g
Serine	0.1867 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.628 g
Fatty acids, total saturated 20:4 undifferentiated	0.0884 g
Vitamin B-6	0.4846 mg
Selenium, Se	31.1789 g
Ash	3.1895 g
Fatty acids, total saturated 18:1 undifferentiated	12.4377 g
Pantothenic acid	0.256 mg
Phenylalanine	0.1831 g
Copper, Cu	0.7354 mg
Betaine	0.0624 mg
Thiamin	0.4489 mg
Retinol	51 g
Methionine	0.102 g
Iron, Fe	3.2148 mg
Carbohydrate, by difference	13.3487 g
Phosphorus, P	456.568 mg
Folate, total	48.327 g
Tocopherol, gamma	0.1186 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Lycopene	0.02 g
Alanine	0.171 g
Cholesterol	85 mg
Valine	0.2076 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	4.5169 g
Glycine	0.2274 g
Carotene, alpha	0.012 g
Glucose (dextrose)	0.7882 g
Fatty acids, total saturated 14:0	0.023 g
Zinc, Zn	2.6624 mg
Isoleucine	0.1578 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	4.9156 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.268 g
Tocotrienol, alpha	0.0168 mg
Vitamin A, IU	182.927 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0204 g
Folate, DFE	48.327 g
Tryptophan	0.0754 g
Vitamin C, total ascorbic acid	8.264 mg
Phytosterols	35.927 mg
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.1318 g
Vitamin B-12	1.7 g
Vitamin K (phylloquinone)	8.9097 g
Fatty acids, total saturated	3.1216 g
Histidine	0.1036 g
Fatty acids, total monounsaturated	12.7261 g
Threonine	0.1461 g
Folate, food	48.327 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.025 g
Vitamin E (alpha-tocopherol)	2.8098 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Magnesium, Mg	56.821 mg
Lysine	0.1479 g
Potassium, K	581.134 mg
Cystine	0.0667 g
Fluoride, F	0.4742 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 tablespoon	85.5	3.9285	7.2
Garlic	2 tablespoons	25.33	5.6202	0.085
Olive oil	1 tablespoon	119.34	0	13.5
Onion	0.25 cup	16	3.736	0.04
Paprika	1 dash	0	0	0
black pepper	1 dash	0.251	0.064	0.0033
Tomato Sauce	1 cup	0	0	0
cayenne pepper	1 dash	0	0	0
cherry tomato	15 halved	151.3	0	0.85
italian vegetable	0.25 cup	0	0	0
green olive	0.5 cup	151.3	0	0.85
cod fish fillet	6	151.3	0	0.85