Herbed Fish, Potato and Tomato Casserole

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Herbed Fish, Potato and Tomato Casserole
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
385
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie385 kcal(18 %)
Protein31.21 g(32 %)
Fat8.69 g(7 %)
Carbohydrates51.89 g(35 %)
Sugar added1.05 g(4 %)
Roughage6.52 g(22 %)
Vitamin A44.15 mg(5,519 %)
Vitamin D0.77 μg(4 %)
Vitamin E1.89 mg(16 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.23 mg(21 %)
Niacin11.4 mg(95 %)
Vitamin B₆0.69 mg(49 %)
Folate55.32 μg(18 %)
Pantothenic acid0.92 mg(15 %)
Biotin3.81 μg(8 %)
Vitamin B₁₂2.22 μg(74 %)
Vitamin C54.27 mg(57 %)
Potassium1,876.4 mg(47 %)
Calcium68.05 mg(7 %)
Magnesium86.5 mg(29 %)
Iron3.83 mg(26 %)
Zinc1.65 mg(21 %)
Saturated fatty acids1.19 g
Cholesterol69.16 mg
Author of this recipe:
How healthy are the main ingredients?
garlic

Ingredients

for
4
Ingredients
35 ounces
new potatoes (halved)
2 tablespoons
2 sprigs
2 sprigs
4 slices
Smoked ham
4
fish fillets (e. g. cod or perch)
1 cup
2 cloves
garlic (finely chopped)
1 pinch
¼ cup

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.