Baked Pollock with Potatoes and Cucumber

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Baked Pollock with Potatoes and Cucumber
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories308 kcal(15 %)
Protein30.3 g(31 %)
Fat10 g(9 %)
Carbohydrates23 g(15 %)

Ingredients

for
4
Ingredients
600 grams waxy potatoes
salt
Cucumber
1 bunch Dill
1 bunch parsley
2 tablespoons butter
peppers
100 milliliters Vegetable broth (Instant)
500 grams Pollock
4 teaspoons grainy Mustard
6 tablespoons grated Shredded cheese
How healthy are the main ingredients?
potatosaltCucumberDillparsleyMustard

Preparation steps

1.

Scrub potatoes and cook for 20-25 minutes in salted water. Drain, peel and cut into slices. Rinse cucumber, slice and pat dry well. Rinse herbs, shake dry and chop.

2.

Butter baking pan with 1 tablespoon of butter. Layer with potato and cucumber slices, sprinkle with herbs and season with salt and pepper. Pour broth over. 

3.

Rinse and pat dry fish fillet, cut into 4 portions and season lightly with salt and pepper, then brush with mustard. Place on potato and cucumber layer and sprinkle with cheese and butter flakes. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) for about 20-25 minutes. Remove from the oven and serve.