Halibut with Garbanzo Beans

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Halibut with Garbanzo Beans
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
769
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie769 kcal(37 %)
Protein84.71 g(86 %)
Fat27.58 g(24 %)
Carbohydrates41.79 g(28 %)
Sugar added0 g(0 %)
Roughage10.41 g(35 %)
Vitamin A1,269.75 mg(158,719 %)
Vitamin D18.5 μg(93 %)
Vitamin E5.38 mg(45 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.42 mg(38 %)
Niacin43.25 mg(360 %)
Vitamin B₆2.5 mg(179 %)
Folate421.03 μg(140 %)
Pantothenic acid1.69 mg(28 %)
Biotin16.07 μg(36 %)
Vitamin B₁₂4.07 μg(136 %)
Vitamin C76.63 mg(81 %)
Potassium2,986.92 mg(75 %)
Calcium202.98 mg(20 %)
Magnesium236.47 mg(79 %)
Iron6.85 mg(46 %)
Iodine2.83 μg(1 %)
Zinc3.47 mg(43 %)
Saturated fatty acids10.38 g
Cholesterol225.57 mg
Author of this recipe:

Ingredients

for
4
For the potato garnish
2
large potatoes (peeled and chopped)
1 tablespoon
1 tablespoon
Horseradish cream
For the halibut
4
2 tablespoons
2 tablespoons
cilantro leaf (to garnish)
ground pink Peppercorns (to garnish)
For the chickpeas
3 tablespoons
1 clove
garlic (finely chopped)
1
red Chile pepper (deseeded and finely chopped)
½ cup
16 ounces
Spinach (washed)
2 cups
canned chickpeas (drained and rinsed)

Preparation steps

1.
Boil the potatoes in salted water until tender then mash with the butter and horseradish cream and set aside.
2.
Heat the oven 200ºC (180º fan) 400ºF, gas 6. Wash the halibut steaks and pat dry with kitchen paper. Sprinkle with the lemon juice and oil, season with salt and pepper and bake in the oven for 10-15 minutes or until the fish is cooked through.
3.
Meanwhile, heat the butter in a large pan and gently cook the garlic and chilli until soft. Add the wine, let bubble then add the spinach and chickpeas. Cover the pan with a lid and cook for 3-4 minutes or until the spinach has wilted.
4.
Serve the fish on a bed of the spinach and chickpeas topped with a little mashed potato. Season with salt and pepper and garnish with a pinch of ground pink pepper and the coriander.