Jacket Potatoes with White Fish

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Jacket Potatoes with White Fish
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Difficulty:
easy
Difficulty
Preparation:
2 h. 10 min.
Preparation
Calories:
404
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie404 kcal(19 %)
Protein32.92 g(34 %)
Fat19.15 g(17 %)
Carbohydrates28.22 g(19 %)
Sugar added0 g(0 %)
Roughage3.55 g(12 %)
Vitamin A112.68 mg(14,085 %)
Vitamin D0.89 μg(4 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.12 mg(11 %)
Niacin9.39 mg(78 %)
Vitamin B₆0.4 mg(29 %)
Folate38.47 μg(13 %)
Pantothenic acid0.56 mg(9 %)
Vitamin B₁₂3.46 μg(115 %)
Vitamin C36.11 mg(38 %)
Potassium1,160.67 mg(29 %)
Calcium82.7 mg(8 %)
Magnesium60.76 mg(20 %)
Iron1.54 mg(10 %)
Zinc0.91 mg(11 %)
Saturated fatty acids11.7 g
Cholesterol130.99 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
starchy potatoes
21 ounces
white fish fillets (e. g. cod, whiting, haddock; skinned)
¼ cup
1
small lemon (juice)
5 tablespoons
1 tablespoon
snipped Chives
1 tablespoon
How healthy are the main ingredients?
saltlemonChives

Preparation steps

1.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Lightly butter a baking dish.
2.
Prick the potatoes several times with a fork. Rub with oil and sprinkle with salt. Place on a baking tray and bake for 1-1 1/2 hours, depending on the size of the potatoes, until tender.
3.
After the potatoes have been cooking for 40 minutes, put the fish in the baking dish and pour over the lemon juice. Cover and cook for 10-15 minutes, until the fish is cooked and opaque. Remove the fish from the oven and set aside.
4.
Split open the potatoes and scoop out the insides into a bowl. Mash the potato with the butter, fish juices and creme fraiche and season to taste with salt and pepper.
5.
Flake the fish into pieces and lightly stir into the potato mixture.
6.
Return to the oven and cook for about 10 minutes until piping hot. Scatter the chives and parsley on top and sprinkle lightly with paprika.