Flounder with Bacon and Parsley Potatoes
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
882
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 882 cal. | (42 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 15.2 μg | (76 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 2,230 mg | (56 %) | ||
| Calcium | 341 mg | (34 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 273 μg | (137 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 500 mg | |||
| Cholesterol | 363 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams waxy potatoes
- salt
- 4 Plaice (ready to cook, cleaned, without heads)
- 80 grams lean Bacon
- 2 scallions
- 1 Tbsp lemon juice
- freshly ground peppers
- 4 Tbsps Pastry flour
- 2 Tbsps clarified butter
- 2 Tbsps butter
- 2 Tbsps freshly chopped parsley
- lemons (for garnishing)
Preparation steps
1.
Peel and rinse potatoes, cook in salted water for about 30 minutes or until tender.
2.
Rinse flounder and pat dry. Dice bacon finely. Rinse and dry scallions, cut into rings. Drizzle fish with lemon juice, season with salt and pepper and coat with flour. Heat butter in a pan and saute bacon briefly. Add fish and cook for about 4-5 minutes per side or until golden brown. Add scallions during the last 4 minutes of cooking.
3.
Drain potatoes. Heat butter in a pan and saute potatoes with parsley briefly.
4.
Arrange fish with bacon and scallions on plates, arrange potatoes next to fish and garnish with lemon slices. Serve.
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