Pasta with Haddock, Capers and Tomatoes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
553
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 903 mg | (23 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 171 μg | (86 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- salt
- 500 grams Tomatoes
- 2 garlic cloves
- 2 Tbsps Caper (from a jar)
- 500 grams Haddock (ready to cook, skinless)
- peppers
- 1 Tbsp lemon juice
- Pastry flour
- olive oil
- 2 Tbsps freshly chopped Basil
Preparation steps
1.
Cook the pasta in boiling salted water until al dente. Rinse the tomatoes, quarter them, remove the stalks and cut into small pieces. Peel the garlic and chop. Drain the capers.
2.
Rinse the fish, pat dry and season with salt and pepper. Drizzle with lemon juice. Cook in a hot pan with 2 tablespoons of oil until golden brown on both sides. Lower the heat and leave the fish to finish. Then pull apart the fish with a fork.
3.
In another pan, heat 1 tablespoon of oil and sweat the garlic until translucent. Add the capers and tomatoes to the pan, season with salt and pepper and pull off the stove.
4.
Drain the pasta, arrange on plates, distribute the tomatoes with the fish and capers on top and serve sprinkled with freshly chopped basil.
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