Baked Halibut Fillets with Tomatoes and Potatoes
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
374
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,674 mg | (42 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 pcs Halibut fillet (each about 160 grams)
- 800 grams potatoes (cooked)
- olive oil
- 2 Tbsps freshly chopped Fresh herbs (Thyme and rosemary)
- salt
- freshly ground peppers
- 400 grams Plum tomato
- ½ tsp white peppercorns
- ½ tsp Mustard seed
- ½ tsp Curry powder
Preparation steps
1.
Line baking sheet with parchment paper.
2.
Rinse fish and pat dry. Peel potatoes and cut into slices. Combine potatoes with 3 tablespoons of oil and herbs, season with salt and pepper and arrange on baking sheet. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes or until light golden brown. Rinse and halve tomatoes. Grind peppercorns and mustard seeds in a mortar and mix with curry and 3-4 tablespoons of oil. Season with salt and brush fish fillets with the mixture. Turn over potatoes and add fish and tomatoes to the pan. Drizzle tomatoes with 2 tablespoons of oil and season with salt and pepper, bake for 10-15 minutes more. Turn everything over once in the middle of baking. Remove from oven and serve.
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