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Baked pollock with potatoes and cucumber
(0 votes)
Health Score:
90 / 100
Difficulty:
advanced
Preparation:
1 hr 10 min.
Preparation
Calories:
393
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,256 mg | (31 %) | ||
| Calcium | 362 mg | (36 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
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.
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