Anchovy Fillets in Tomato-potato Ragout
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
331
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 30 μg | (150 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 37.5 mg | (313 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 966 mg | (24 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel potatoes and cut into small cubes. Peel onions and cut into wedges. Rinse and halve cherry tomatoes.
2.
Rinse anchovies and pat dry with paper towels. With a sharp knife, slit abdomens and remove intestines. Cut heads off. Gently loosen backbone and open anchovies flat like a book.
3.
In a large, nonstick skillet, heat oil. Add potatoes and onions and fry over medium heat. Stir in thyme and dill and cook about 5 minutes. Add anchovies and tomatoes. Season generously with salt and pepper. Cover and cook over low heat, about 10 minutes. Serve hot.
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