Baked Turbot with Potato Crust

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Baked Turbot with Potato Crust
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
414
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie414 cal.(20 %)
Protein15 g(15 %)
Fat32 g(28 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.8 μg(9 %)
Vitamin E10.2 mg(85 %)
Vitamin K4.7 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.4 mg(29 %)
Folate23 μg(8 %)
Pantothenic acid0.8 mg(13 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C22 mg(23 %)
Potassium639 mg(16 %)
Calcium46 mg(5 %)
Magnesium59 mg(20 %)
Iron1.4 mg(9 %)
Iodine16 μg(8 %)
Zinc0.9 mg(11 %)
Saturated fatty acids11.8 g
Uric acid108 mg
Cholesterol60 mg
Complete sugar2 g

Ingredients

for
2
Ingredients
1 turbot fillet (or other fish fillets; 400 grams)
1 tsp lemon juice
2 cooked waxy potatoes
2 Tbsps Whipped cream
2 Tbsps butter
3 Tbsps vegetable oil
salt
peppers
1 scallion
How healthy are the main ingredients?
Whipped creampotatosalt

Preparation steps

1.

Rinse the turbot fillets, pat dry, sprinkle with lemon juice, and season with salt and pepper. Cut the cooked potatoes into thin slices.

Add 2 tablespoons oil and 2 tablespoons melted butter in a casserole dish. Brush the turbot fillets with whipping cream and place in the casserole. Arrange the potatoes over the fillets like scales and press firmly. Brush the potatoes with oil and season with salt and pepper. Rinse the scallions, trim, cut into rings and lay over the potatoes. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 15-20 minutes.

2.

Serve garnished with chives.

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