Bacon-Wrapped Cod with Orange Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 867 cal. | (41 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,246 mg | (31 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 351 μg | (176 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 30.1 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 11 g |
Ingredients
Preparation steps
Peel the potatoes, rinse, cut into quarters and cook for 25-30 minutes in boiling salted water. Meanwhile, peel the oranges, taking care to remove the pith, separate out the fillets and reserve juice. Rinse the fish, pat dry, divide into 12 equal portions and season with pepper. Slightly overlap 2 slices of bacon on a worktop and put the fish on top. Repeat with remaining bacon and fish.
Rinse the rosemary, shake dry, strip of half the needles and chop finely. Sprinkle over the fish, wrap with bacon slices and cook in a hot pan with oil until crispy. Reduce the heat, add the lightly pressed garlic and remaining rosemary and cook the fish until done. Repeat for all portions.
Drain the cooked potatoes, let evaporate briefly and press through a potato ricer. Mix to a smooth puree with the orange juice, milk and butter and season with salt, pepper and nutmeg. To serve, spread the mashed potatoes with the orange segments on warmed plates, arrange the fish on top and garnish with rosemary and garlic cloves.
