Baked Fish and Tomatoes on Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,179 cal. | (56 %) | ||
| Protein | 200 g | (204 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 180 μg | (900 %) | ||
| Vitamin E | 17.6 mg | (147 %) | ||
| Vitamin K | 106.4 μg | (177 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 72.4 mg | (603 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 18.3 mg | (305 %) | ||
| Biotin | 55.4 μg | (123 %) | ||
| Vitamin B₁₂ | 50.1 μg | (1,670 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 4,634 mg | (116 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 310 mg | (103 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 3,025 mg | |||
| Cholesterol | 562 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Peel the orange and cut the flesh into cubes. Peel the garlic and chop finely. Rinse 3 tomatoes, remove the stalks, cut in half, remove seeds and dice. Trim the celery, rinse and cut in half lengthwise, then into slices. Mix everything and add herbs.
Rinse the fish, pat dry, season with salt and pepper and fill with the mixture. Rinse the remaining tomatoes, remove the stalks and cut into slices. Put the fish and the tomato slices into two oven bags, close and puncture 2-3 holes in each. Place the oven bags on the rack in the cold oven. Bake at 200°C (approximately 400°F) for about 40-45 minutes.
Meanwhile, peel the potatoes, cut into small pieces and cook until tender in boiling salted water. Drain. Mash the potatoes with warm milk and season with salt and nutmeg.
Remove the bags from the oven. Lift the fish out and divide along the center bone in the fillets. Spread the mashed potatoes on 4 warmed plates. Arrange the fish fillets with the filling and tomato slices on top and serve hot.
