Baked White Fish with Tomatoes
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
301
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 204 μg | (102 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 skinless Haddock fillet
- 3 ⅓ cups cherry Tomatoes (halved)
- 3 cloves garlic cloves (peeled and crushed)
- 1 Tbsp thyme (finely chopped)
- ⅜ cup olive oil
- ½ cup Pine nuts (toasted)
- ½ cup Basil
- ⅔ cup Vine Tomatoes (attached at the vine)
- salt
- peppers
Preparation steps
1.
Pre-heat the oven to 150°C | 300F | gas 2.
2.
Place the cherry tomato halves in a baking dish and add the garlic cloves, thyme and seasoning and drizzle with 75ml of the olive oil. Bake in the oven for 60 minutes.
3.
Remove and blitz in a food processor. Add the pine nuts and basil leaves and blitz again until smooth.
4.
Arrange the haddock fillets in a 9 inch ceramic baking dish, season and pour the pesto over them. Increase the temperature of the oven to 200°C | 400F | gas 6.
5.
Drizzle with rest of the olive oil and top with the vine tomatoes. Bake in the oven for 20 minutes or until springy to the touch.
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