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Fried Pollock with Artichokes and Sage

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Fried Pollock with Artichokes and Sage
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
341
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie341 kcal(16 %)
Protein44.94 g(46 %)
Fat12.21 g(11 %)
Carbohydrates11.54 g(8 %)
Sugar added0 g(0 %)
Roughage3.23 g(11 %)
Vitamin A155.63 mg(19,454 %)
Vitamin D2.27 μg(11 %)
Vitamin E1.32 mg(11 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.43 mg(39 %)
Niacin15.42 mg(129 %)
Vitamin B₆0.64 mg(53 %)
Folate22.74 μg(8 %)
Pantothenic acid0.92 mg(15 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂6.57 μg(219 %)
Vitamin C19.03 mg(20 %)
Potassium973.9 mg(24 %)
Calcium207.76 mg(21 %)
Magnesium157.9 mg(53 %)
Iron3.39 mg(23 %)
Zinc1.27 mg(18 %)
Saturated fatty acids1.64 g
Cholesterol150.75 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
700 grams
1 jar
100 grams
Olives (pitted)
2 tablespoons
5
100 milliliters
2
1 gram
dried italian Fresh herbs (or 400 grams canned)
½ bunch
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Preparation

Preparation steps

Step 1/7

Rinse the pollock fillet, pat dry and cut into pieces.

Step 2/7

Drain the artichoke hearts and olives, and leave to drain.

Step 3/7

Rinse the tomatoes, remove stalks and chop.

Step 4/7

Rinse the parsley, shake dry and chop coarsely.

Step 5/7

Heat olive oil and sage leaves in a pan. Add the pollock fillet pieces and fry. Add the artichokes and saute briefly. Pour the fish stock and braise for about 5 minutes over low heat. 

Step 6/7

Add the tomatoes, olives, dried herbs and parsley to the pollock, and cook until tender for about 5 minutes. Season with salt, cayenne pepper and a little balsamic vinegar.

Step 7/7

Serve with a wild rice as desired.

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