Flounder with Parsley & Caper Sauce
Source: EatingWell Magazine, January/February 1993
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 8 hours. Reheat before serving.
155 calories; protein 14.4g 29% DV; carbohydrates 1.6g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.2g; fat 9.3g 14% DV; saturated fat 1.5g 8% DV; cholesterol 51mg 17% DV; vitamin a iu 324.4IU 7% DV; vitamin c 6.1mg 10% DV; folate 14.4mcg 4% DV; calcium 33.2mg 3% DV; iron 0.6mg 3% DV; magnesium 25mg 9% DV; potassium 214.3mg 6% DV; sodium 649.4mg 26% DV; thiaminmg 4% DV.
1 1/2 fat, 3 lean meat