Baked Fish Cobbler

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Baked Fish Cobbler
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Health Score:
Health Score
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
512
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie512 kcal(24 %)
Protein34.53 g(35 %)
Fat16.7 g(14 %)
Carbohydrates52.48 g(35 %)
Sugar added0 g(0 %)
Roughage1.59 g(5 %)
Vitamin A151.89 mg(18,986 %)
Vitamin D1.14 μg(6 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.64 mg(58 %)
Niacin12.09 mg(101 %)
Vitamin B₆0.36 mg(26 %)
Folate140.07 μg(47 %)
Pantothenic acid1.36 mg(23 %)
Biotin3.76 μg(8 %)
Vitamin B₁₂2.32 μg(77 %)
Vitamin C20.19 mg(21 %)
Potassium923.09 mg(23 %)
Calcium549.12 mg(55 %)
Magnesium74.17 mg(25 %)
Iron4.07 mg(27 %)
Iodine9.36 μg(5 %)
Zinc2.51 mg(31 %)
Saturated fatty acids5.84 g
Cholesterol121.66 mg
Author of this recipe:
How healthy are the main ingredients?
shallotgarlicMushroomzucchinitomatoparsley

Ingredients

for
4
Ingredients
2 tablespoons
2
shallots (peeled and chopped)
1 clove
garlic (chopped)
1.333 cups
Mushrooms (cleaned and chopped)
1
zucchini (rinsed, trimmed and chopped)
2
tomatoes (rinsed, quartered, deseeded and finely chopped)
cup
cup
Fish broth (approx.)
1 tablespoon
2 tablespoons
parsley (chopped)
3.333 cups
fish fillets (e. g. coley, rinsed, dried and chopped)
1 cup
shrimp (prepared, rinsed and dried)
Topping
1 ⅔ cups
3 teaspoons
½ teaspoon
cup
milk (approx.)
¾ cup
Cheese (grated)
Also
flour (for the work surface)
Product recommendation
Not suitable for freezing

Preparation steps

1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Heat the oil in a pan and soften the shallots and garlic. Add the mushrooms, zucchini and tomatoes.
3.
Pour in the white wine and fish broth and bring to a boil. Mix the corn starch to a paste with cold water and stir in to bind the sauce.
4.
Remove from the heat and stir in the parsley, fish and shrimps, season with salt and pepper and turn into an ovenproof dish.
5.
To make the topping, mix together the flour, baking powder, salt, butter and just enough milk to make a smooth dough which does not stick to your hands.
6.
Roll out to about 1.5 cm/1/2 " thick on a floured work surface and cut out circles of about 3 cm/1 1/4 " diameter. Brush the circles with milk and lay on top of the fish mixture overlapping like tiles.
7.
Scatter with cheese and bake for around 30 minutes until golden brown.