Mediterranean Filletes


  • 1.7 pounds of whole fish fillet and skin (descaled and clean)
  • 1 tbsp soy sauce
  • 1/2 cup of fish stock or defatted chicken
  • 1/2 cup chopped scallion including green
  • 1/2 cup of minced celery
  • 1/2 cup sliced mushrooms
  • salt and pepper and minced parsley

Servings: 4 servings (0.44 pounds per serving)


Preheat the oven to 450 ° F. Place the fish fillet with the skin side up in a refractory mold. Mix all the ingredients and place on the fish. Cook in the oven for 20 minutes or until the fish and prick gently in its thickest part. Do not let it overcook, this dries it and removes a good texture. Remove the skin and divide into 4 equal portions and decorate with the parsley. If you have salt (sodium) restriction, you should remove the soy sauce or salt.

Nutritional Summary

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