xiaoxl/recipe_data huggingface dataset:
Baked Hot Wings


Ingredients:
salt, black pepper, cayenne pepper, sugar, garlic powder, paprika, onion powder, dried chives, chicken wings

Directions:
In a bowl combine all of the dry ingredients and set aside until needed.
Cut off the wings tips and halves the wing and drum.  Place the wings and drum into a large mixing bowl and coat with the oil.  Mix well and add all of the seasoning and blend into the chicken wings.  Let the mixture set in refrigerate overnight.
Preheat oven 375°.
Place the wings onto a baking pan and bake for 45 minutes.
Serve with ranch dressing.
Oyster Dressing


Ingredients:
butter, onion, celery, potatoes, egg, chicken broth, salt, pepper

Directions:
Melt butter over medium heat, then add onions and celery and saute until they are transparent.
Add chopped oysters and cook for two minutes, then stir in the potatoes.
In a large mixing bowl, mix breadcrumbs and onion mixture.
Add egg, broth, salt and pepper and mix well.
Spread mixture loosely in a 19x9x2 baking dish and bake at 325 degrees (Fahrenheit] for about 45 minutes, or stuff a 12 pound turkey.
Apple Butter Harvest Bars


Ingredients:
butter, white sugar, brown sugar, flour, salt, rolled oats, pecans, apple butter

Directions:
Preheat oven to 350 degrees and grease an 8x8 baking dish.
Cream butter and sugars.  Add egg yolks and beat until fluffy.  Mix in flour and salt and then stir in the oats and nuts.  Press half of this mixture into the bottom of the baking dish.
Spread the apple butter over the dough to within 1/2 inch of the edge.
Sprinkle with pieces of the extra dough until the surface is evenly coated.  Press down carefully but firmly to cover the apple butter.
Bake for 20 to 25 minutes or until light brown.
Cool and cut into squares.
Fettuccini Alfredo


Ingredients:
fettuccine pasta, unsalted butter, heavy cream, parmigiano-reggiano cheese, chicken breast

Directions:
Place the butter in a shallow serving dish over the pot the fettuccini water is heating inches.
When it is melted add the warm cream, mix gently and stir in about 2/3 of the cheese.
Remove the serving dish from the pot, cook the fettuccini, drain, and pour immediately into the serving dish.
Toss well.
Top with the remaining cheese, and serve immediately.
Berry Bubbles


Ingredients:
strawberry, caster sugar, cranberry juice

Directions:
Blend berries, juice and sugar in blender till smooth., place into wine glass and top up with chilled sparkling wine.
Old-Fashioned Fragrant Banana Bread


Ingredients:
unsalted butter, sugar, eggs, banana, sour cream, pure vanilla extract, all-purpose flour, baking powder, baking soda, salt, walnuts

Directions:
Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Generously spray a 9” x 5” loaf pan with nonstick cooking spray and place pan on a parchment paper-lined baking sheet.
In a mixer bowl, cream butter and sugar until well blended.
Add eggs, banana, sour cream, and vanilla.
Fold in flour, baking powder, baking soda, and salt, scraping bowl often.
Mix on low speed; then fold in walnuts.
Spoon batter into prepared pan.
Bake until bread springs back when gently pressed with fingertips, 50 to 55 minutes (it may have a crack in the center, this is common].
If bread seems not quite done, reduce oven temperature to 325°F and bake 10 to 15 more minutes.
Cool in pan 20 minutes; then turn out and cool on a wire rack.
Grilled Pineapple With Basil


Ingredients:
fresh pineapple, lemon juice, honey, mascarpone, basil, icing sugar

Directions:
Clean the pineapple and cut it lengthwise in slices of circa 1 cm.
Grill the slices until golden brown.
Whip the mascarpone with the honey and lemon juice.
Cut the basil into thin ribbons and mix with the icing sugar.
DIstribute the pineapple over four plates, and garnish with the mascarpone mixture and the sugar/basil mixture.
Hazelnut-Crusted Goat Cheese Nibblers


Ingredients:
flour, eggs, hazelnuts, mayonnaise

Directions:
Heat vegetable oil in a large skillet over medium-high heat.  Working in batches, dredge each goat cheese slice in flour, dip into the egg and then coat with hazelnuts.
Fry cheese slices in hot oil for 1 minute per side or until golden brown.
Drain on paper towels and serve warm.  You can dip the goat cheese nibblers in mayonnaise if you want.
Streusel Yogurt Muffins With Dried Berries (Vegan)


Ingredients:
milk, raw sugar, brown sugar, vegan margarine, banana, flour, baking powder, salt, baking soda, dried cherries, flour, brown sugar, cinnamon, vegan margarine

Directions:
Soak the berries in hot water until they plump up.
Prepare your Streusel topping by mixing the ingredients with a fork until crumbly.
Preheat your oven to 400'F.  Lightly grease and flour muffin cups or use paper or foil liners.
In the bowl of your mixer combine the yogurt, milk, sugars and melted margarine and banana.
In another bowl combine the flour, baking powder, salt, and baking soda.  Combine with the wet ingredients until just mixed.
Then gently fold in the reconstituted dried fruit and nuts if using.
Spoon the batter into your muffin cups.
Sprinkle the streusel topping over the muffins and bake for 20-25 minutes.
I found this definitely made more then 12 muffins.
Bon Appetit.
A Homemade San Francisco Treat: Chicken Vermicelli Rice
Category: side-dish
By SHORECOOK

Years ago, I came up with my clone of a dish my children really enjoyed. I wanted to use the freshest ingredients that I usually have on hand. Many years later, I find myself still making it. If serving a beef dish, substitute chicken bouillon with beef bouillon. Angel hair pasta can be broken into small pieces in place of vermicelli.

Ingredients:
1 tablespoon butter
1 cup white rice
¼ cup broken pieces vermicelli pasta
3 cups water
1 tablespoon chicken bouillon granules
2 teaspoons dried parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder

Directions:
Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes. Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 223.5
Fat: 3.6 g
Saturated fat: 2 g
Carbohydrates: 42.4 g
Sugars: 0.6 g
Dietary fiber: 0.9 g
Protein: 4.5 g
Cholesterol: 7.8 mg
Sodium: 310.7 mg
Chicken Tikka Masala


Ingredients:
yogurt, salt, turmeric, garam masala, ground coriander, ground cumin, boneless skinless chicken breasts, unsalted butter, yellow onion, fresh ginger, garam masala, curry powder, ground coriander, ground cumin, crushed tomatoes, heavy cream, salt, sugar, fresh ground black pepper, parsley, cilantro

Directions:
In a bowl large enough to hold the chicken, whisk together the yogurt, salt and spices. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.
Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.] While the chicken cooks, start the sauce.
To make the sauce: Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar].
Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes. Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.
Make Ahead: Feel free to make this dish entirely ahead of time. Reheat the chicken in the sauce on the stovetop over medium-low heat until warmed through.
Roasted Fennel


Ingredients:
fennel bulbs, olive oil, sugar, coarse salt, fresh ground black pepper

Directions:
Preheat oven to 400.
Thinly slice the fennel bulbs and toss the in the olive oil, balsamic vinegar and sugar.  Coat evenly in the mixture.
Pour fennel mixture into a baking dish in a single layer.
Sprinkle with the salt and pepper and some reserved feathery leaves.
Roast at 400 for about 20-25 minutes or until tender and starting to carmelize.
Plain Lentil Soup (Vegan...and low fat too!)


Ingredients:
dried lentils, water, celery, onion, carrots, cayenne pepper, bay leaf

Directions:
Wash lentils., Put all ingredients in large pot., Bring to boil then reduce heat and simmer 40 minutes til lentils are tender., Blend in blender in batches until all soup is smooth., Season with salt and pepper.
Hoecakes


Ingredients:
white cornmeal, dry yeast, egg, warm water, shortening

Directions:
Mix 4 cups of cornmeal with yeast and enough warm water to make a smooth but thick batter.
Let rest overnight on counter or stovetop.
Next morning, slowly add the rest of the cornmeal, plus the egg and again, enough warm water to make it a thick smooth batter.
Heat the griddle and shortening.
Stir each time before you pour spoonfuls of batter onto hot griddle.
Make SMALL pancakes and serve with butter and honey on the side.
Quick Garlic Breadsticks
Category: appetizers-and-snacks
By Billie Miller

Begin with hot dog buns to make this a quick addition to your weekday Italian dinners.

Ingredients:
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried basil, crushed
4  hot dog buns, split
2 tablespoons margarine, softened

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Stir together the Parmesan cheese, garlic powder, and basil in a small bowl; set aside. Stir together the Parmesan cheese, garlic powder, and basil in a small bowl; set aside. Spread the cut sides of the hot dog buns with margarine. Sprinkle with the Parmesan cheese mixture and place, margarine-side-up, onto a baking sheet. Bake in the preheated oven until golden brown, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 breadsticks

Calories: 181.1
Fat: 7.9 g
Saturated fat: 1.8 g
Carbohydrates: 22 g
Sugars: 2.9 g
Dietary fiber: 1.1 g
Protein: 5.3 g
Cholesterol: 2.2 mg
Sodium: 306.5 mg
White Chocolate Bundt Cake (Scratch)


Ingredients:
all-purpose flour, baking powder, salt, baking soda, butter, granulated sugar, granulated sugar, eggs, vanilla extract, sour cream

Directions:
Preheat oven to 350°F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
Chop four squares of the white chocolate and melt the other 4. Set aside.
In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.
Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power] in microwave oven in 30-second intervals, stirring after each interval, until smooth.  Let cook for about 10 minutes.
Place cooled cake on a serving dish and frost with white chocolate ganache.  Drizzle over with melted semisweet chocolate.
Fabulous Homemade Bread
Category: bread
By J Drury

Best Homemade Bread - 6 loaves in less than 3 hours!  This is a variation of my mother Elaine's recipe.  She is 75, and still makes hers by hand.  I cheat and use a Bosch mixer, that's my time saver.

Ingredients:
½ cup warm water
3 (.25 ounce) packages active dry yeast
¼ cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 ½ cups warm water
1 ½ tablespoons salt
⅔ cup brown sugar
⅔ cup vegetable oil
10 cups bread flour

Directions:
In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast.  Let grow for about 5 minutes.  It will bubble almost immediately. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl.  Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl.  Humidity determines how much flour you need before the bread pulls away from the edge of the bowl.  It is normal for the dough to be sticky. Place dough in an oiled bowl, and turn to coat the surface.  Cover with a damp cloth.  Let rise in a warm spot for 1 hour, or until doubled in size. Divide dough into 6  pieces.  Shape loaves, and place in greased 8 x 4 inch pans.  Let rise until dough is 1 inch above rim of pans, usually 1 hour. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned.  Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Yields: 6 loaves

Calories: 44.5
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 5.5 g
Sugars: 1.5 g
Dietary fiber: 0.7 g
Protein: 0.9 g
Sodium: 146.2 mg
Grain-Free Paleo Bread


Ingredients:
eggs, unsweetened coconut milk, flax seed meal, baking powder, salt, sugar

Directions:
Preheat oven to 400 degrees.
Spray a >small< loaf pan with cooking spray.
In a small bowl, beat eggs, water, and coconut milk. Set aside for now.
In another bowl, mix dry ingredients (flax seed meal, almond meal, baking powder, salt, and sugar].
Add dry ingredients to wet ingredients. If you want to add any mix ins (nuts, fruit, coconut, etc.], now's the time!
Pour mixture into prepared loaf pan and bake at 400 degrees for 20 minutes.
Once cool enough to handle,  remove bread loaf from pan and allow to cool on a cooling rack. Enjoy!
Absolute Best Pancake Syrup
Category: side-dish
By Melissa

So good, you'll be licking the pan!

Ingredients:
½ cup butter
1 cup sugar
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon corn syrup
¼ teaspoon ground cinnamon
½ teaspoon baking soda

Directions:
Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 1/2 cups

Calories: 178.3
Fat: 9.4 g
Saturated fat: 6 g
Carbohydrates: 23 g
Sugars: 21.9 g
Protein: 0.9 g
Cholesterol: 25.4 mg
Sodium: 155.4 mg
Whole Wheat Butternut Squash Ravioli With Creamy Sauce


Ingredients:
whole wheat flour, all-purpose flour, salt, eggs, all-purpose flour, yellow onion, feta cheese, paprika, rosemary, savory, milk, cornstarch, cherry tomatoes

Directions:
Dough:
Mix both flours and salt together in a large bowl.
Make a well in the center of the dry mix and crack all three eggs in the well.
hand-knead dough or use a dough attachment on a mixer.
If dough is too sticky to handle, add more flour until it is manageable.
Roll out dough and cut into two pieces.
Run pieces through a pasta machine, flattening each piece into a long sheet.
Let them dry for 10 minutes, dusting the top and bottom with flour.
Filling:
While dough is drying, boil butternut squash in water until it is completely soft and easy to mash.
Mash the squash in the pot.
Saute the onion until caramelized and add it to the mashed squash.
Add cheese and spices, and mix until blended well.
Ravioli:
Using a small spoon, scoop the filling in small dollops on one of the pasta sheets, placing each on 2 inches away from one another and at least 1/2 inch away from the edge of the pasta sheet. This should yield around 20 ravioli.
When they are done, take the second sheet of pasta and lay it over the first sheet and the filling, making sure the sheet is not tightly lain over the filling, but rather draped over.
Press down on the edges of the filling of each small lump, defining each ravioli placement.
Use a pasta cutter to separate each ravioli from one another.
Bring a large pot of water to a boil.
Drop around 6 ravioli at a time into the pot. When they rise to the surface they're done.
Take them out and place them on a baking sheet.
Turn the oven on to 375 and place the pasta in the oven.
Sauce:
While pasta is warming, place milk into a sauce pan.
Mix corn starch and vegetable stock together.
Heat milk until it reaches a steady simmer.
Add the stock mixture to the milk.
Add spices and whisk until the mixture is smooth.
Put on VERY low heat.
Cut each cherry tomato in half and saute for 1-2 minutes on high in a frying pan.
Assembly:
Take the ravioli from the oven and put on a plate.
Whisk the sauce one last time and drizzle over the ravioli.
sprinkle the cherry tomatoes on top.
Enjoy!
Stilton-Stuffed Baked Pears


Ingredients:
brown sugar, butter, Stilton cheese, dried cranberries, pecans, bartlett pears, port wine

Directions:
Preheat oven to 375 degrees.  Combine sugar and butter in a small bowl and stir until well blended.  Add cheese, cranberries and pecans.  Stir well.
Cut 1 inch off stem end of each pear; reserve top.  Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon.  If necessary, cut about 1/4 inch from base of pears so they will sit flat.  Place the pears in a 13 x9 inch baking dish.  Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
Combine juice and port in a small bowl, pour into baking dish.  Bake pears at 375 degrees for 30 minutes or until tender.  Serve warm.
Air Fryer Chicken Strips
Category: meat-and-poultry
By Soup Loving Nicole

Simple, basic air-fried chicken strips that are crunchy on the outside, tender on the inside, and packed full of flavor. Dip in ranch or your favorite dipping sauce.

Ingredients:
1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon parsley flakes
1 teaspoon seasoned salt
½ teaspoon ground black pepper
1 large egg
1 ½ pounds chicken tenderloins
cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Combine flour, paprika, parsley, seasoned salt, and pepper in a large bowl. Beat egg in a separate bowl. Dredge each chicken strip first in the seasoned flour, then in beaten egg, then back in the seasoned flour. Place as many strips in the basket as you can without overcrowding. Lightly mist the tops of the strips with cooking spray. Cook for 8 minutes. Flip strips over and lightly mist the tops with more cooking spray. Cook for 8 minutes more. Repeat with any remaining strips.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 236.4
Fat: 4.8 g
Saturated fat: 1.3 g
Carbohydrates: 17.5 g
Sugars: 0.2 g
Dietary fiber: 1.2 g
Protein: 28.9 g
Cholesterol: 100.2 mg
Sodium: 228.2 mg
Cinnamon Biscuit "fans"


Ingredients:
butter, margarine, Gold Medal all-purpose flour, sugar, baking powder, salt, milk, butter, margarine, sugar, ground cinnamon, powdered sugar, vanilla, milk

Directions:
Heat oven to 425ºF.
Grease 8 medium muffin cups, 2 1/2 x 1 1/4 inches.
Cut 1/3 cup butter into flour, 2 tablespoons sugar, the baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
Stir in just enough milk so dough leaves side of bowl and forms a ball.
Turn dough onto lightly floured surface. Knead lightly 10 times.
Roll into rectangle, 12x10 inches.
Spread 3 tablespoons butter over rectangle.
Mix 3 tablespoons sugar and the cinnamon; sprinkle over rectangle.
Cut rectangle crosswise into 6 strips, 10x2 inches.
Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
Bake 16 to 18 minutes or until golden brown.
Immediately remove from pan.
Drizzle Powdered Sugar Glaze over warm biscuits. Serve warm.
Karen's Tortellini Soup


Ingredients:
hot Italian sausage, onion, garlic, beef broth, water, carrot, diced tomatoes, dried basil, dried oregano, dried parsley, tomato paste, zucchini, green pepper

Directions:
Remove sausage meat from casing and brown in large pot until crumbly; remove meat and reserve 1 T of drippings.
With drippings, cook onion until tender, then add broth, water, carrots, tomatoes (with juice], basil, oregano, chilies, tomato paste and cooked sausage; bring to a boil, reduce heat and simmer uncovered for 30- 45 minutes.
Add zucchini, peppers, parsley, garlic and tortellini; simmer for another 30- 45 minutes.
Serve with fresh parmesan sprinkled on top if desired.
Wedding Cake Frosting


Ingredients:
powdered sugar, Crisco shortening, Crisco shortening, milk, vanilla, salt

Directions:
Blend all ingredients at low speed on mixer till well blended and easy to work with.
Spread on cake after cake is completely cooled.
This is enough frosting for 1 - 2 layer cake or 1 sheet cake.
Kristi's Dad's Basting Sauce


Ingredients:
Worcestershire sauce, soy sauce, water, butter, garlic powder

Directions:
"Bring to a boil slowly.  Baste on meat liberally."
Yin-Yang Salmon
Category: main-dish
By rplackter

This is the best salmon recipe ever! It is awesome!

Ingredients:
½ cup hot red pepper sauce
½ cup brown sugar, or to taste
2 tablespoons butter
1 tablespoon honey
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 (2 pound) boneless salmon fillet
¼ cup chopped green onions
1 pinch salt
1 pinch freshly ground black pepper

Directions:
Stir together the hot sauce, brown sugar, butter, honey, and lemon juice in a saucepan over medium heat. Stir continuously for 3 to 4 minutes, until the sugar has dissolved and the mixture is well blended. Remove from heat, and set aside. Coat a casserole dish with olive oil. Poke holes in the salmon with a fork, then place into the dish. Pour reserved sauce over the fish, top with green onions, and season with salt and pepper. Marinate for 30 minutes. Preheat oven to 425 degrees F (220 C). Bake salmon in preheated oven, uncovered, until the fish flakes easily with a fork, about 25 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 382.7
Fat: 20.8 g
Saturated fat: 5.7 g
Carbohydrates: 22.1 g
Sugars: 21.1 g
Dietary fiber: 0.2 g
Protein: 26.4 g
Cholesterol: 84.6 mg
Sodium: 598.2 mg
Florida Sunset Blackened Tilapia
Category: seafood
By Micah Dickinson

This spicy blackened fish recipe goes great with a side of steamed vegetables, rice, or a fresh fruit salad. It's also great cooked on the grill.

Ingredients:
1 ¼ tablespoons paprika
2 teaspoons mango garlic seafood seasoning
1 ½ teaspoons cayenne pepper
1 ½ teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon minced fresh garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ cup olive oil
4  tilapia fillets

Directions:
Mix paprika, mango garlic seasoning, cayenne pepper, dried basil, dried thyme, minced garlic, garlic powder, onion powder, and salt together in a bowl. Brush a light coating of olive oil on both sides of fillets. Dredge fillets in seasoning mixture. Heat remaining olive oil in an electric skillet to 250 degrees F (120 degrees C). Cook fillets until fish flakes easily with a fork, about 6 minutes per side.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 4 fillets

Calories: 246.6
Fat: 15.4 g
Saturated fat: 2.3 g
Carbohydrates: 3.1 g
Sugars: 0.7 g
Dietary fiber: 1.4 g
Protein: 23.7 g
Cholesterol: 41 mg
Sodium: 884.8 mg