Herbed Fish, Potato and Tomato Casserole
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 2,282 mg | (57 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 110 μg | (55 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 35 ozs new potatoes (halved)
- 2 Tbsps olive oil
- 2 sprigs marjoram
- 2 sprigs thyme
- 4 slices Smoked ham
- 4 fish fillets (e. g. cod or perch)
- 1 cup tomato puree
- 2 cloves garlic cloves (finely chopped)
- 1 pinch sugar
- ¼ cup Red wine
Preparation steps
1.
Heat the oven to 200°C (180º fan), 400°F gas 6.
2.
Place the potatoes in a baking dish with the oil and season with salt.
3.
Bake for 25-30 minutes until almost cooked. Remove from the oven and add the herbs and ham and place the fish on top.
4.
Mix the tomatoes, garlic, sugar and red wine and season with salt and pepper. Pour over the potatoes and fish evenly.
5.
Cover and bake for 15-20 minutes until the fish is cooked.
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