Parsley and Basil Potatoes with White Fish

0
Average: 0 (0 votes)
(0 votes)
Parsley and Basil Potatoes with White Fish
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
601
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie601 kcal(29 %)
Protein58.69 g(60 %)
Fat1.92 g(2 %)
Carbohydrates104.47 g(70 %)
Sugar added0 g(0 %)
Roughage12.13 g(40 %)
Vitamin A56.12 mg(7,015 %)
Vitamin D2.16 μg(11 %)
Vitamin E1.53 mg(13 %)
Vitamin B₁0.65 mg(65 %)
Vitamin B₂0.28 mg(25 %)
Niacin19.95 mg(166 %)
Vitamin B₆1.33 mg(95 %)
Folate116.45 μg(39 %)
Pantothenic acid0.39 mg(7 %)
Vitamin B₁₂1.93 μg(64 %)
Vitamin C114.75 mg(121 %)
Potassium3,368.98 mg(84 %)
Calcium121.87 mg(12 %)
Magnesium176.47 mg(59 %)
Iron5.66 mg(38 %)
Zinc2.41 mg(30 %)
Saturated fatty acids0.4 g
Cholesterol103.25 mg

Ingredients

for
4
For the fish
4 Cod (approx. 200 g each)
olive oil
salt
peppers
For the potatoes
16 medium, waxy potatoes
½ bunch parsley
Basil
4 Anchovy
1 clove garlic (peeled)
How healthy are the main ingredients?
parsleygarlicolive oilsaltpotatoBasil
Product recommendation
... Add 1 tbsp Parmesan to the herby filling ... Use the filling as a crust for the cod before baking.

Preparation steps

1.
Preheat the oven to 180°C | 350F | gas 4.
2.
Boil the potatoes in salted water until completely tender – about 15-18 minutes. Drain and leave to cool a little.
3.
Meanwhile place the cod in a roasting in, drizzle with oil, season and cook for about 12 minutes or until just flaking.
4.
Whiz the herbs, anchovies and garlic in a food processor, drizzling in a little oil to make a paste.
5.
Halve the potatoes and scoop out a little cooked flesh to make a well in the centre.
6.
Fill the well with a tsp of herby filling. Place the tops back on and place in the oven just to heat through.
7.
Serve with the cod and a little extra virgin oil drizzled over.
Tags