Ingredients
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4 whole crappie fish, gutted and cleaned, tails still on
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1 bunch fresh cilantro
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1/4 cup extra virgin olive oil
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2 tablespoons lime juice
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3 cloves garlic
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2 teaspoons salt
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1 teaspoon paprika
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8 thin lemon slices
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
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Pat fish dry; score the skin of fish in a diamond pattern with a very sharp knife. Place fish on the prepared baking pan. Cover tails of fish with aluminum foil to avoid overbrowning.
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Combine cilantro, olive oil, lime juice, garlic, salt, and paprika in a blender; pulse until mixture is a soft paste.
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Spread cilantro-garlic paste on each fish, pressing the paste into the scored sections. Place 2 lemon slices on each fish.
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Bake, uncovered, in the preheated oven until fish flakes easily when tested with a fork, about 20 minutes.
Nutrition Facts (per serving)
| 338 | Calories |
| 24g | Fat |
| 3g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 338 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 4g | 21% |
| Cholesterol 94mg | 31% |
| Sodium 1233mg | 54% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 27g | 54% |
| Vitamin C 13mg | 14% |
| Calcium 29mg | 2% |
| Iron 1mg | 5% |
| Potassium 616mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
