Potato-topped Herb and Fish Pie
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
790
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 256.8 μg | (428 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 260 μg | (87 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 2,466 mg | (62 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 168 μg | (84 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 26.4 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 3 cups potatoes (peeled and roughly chopped)
- 2 Tbsps skim milk
- 1 Leek (sliced)
- 1 ⅔ cups white fish fillets (cut into bite size pieces)
- 2 handfuls baby Spinach (washed)
- 1 ⅛ cups low-fat Crème fraiche
- 2 Tbsps chopped parsley
- 1 Tbsp chopped cilantro
- 1 Tbsp chopped Basil
- 1 Tbsp chopped mint
- lemon zest
- lemon juice
Preparation steps
1.
Heat the oven to 180ºC (160ºC fan) 350ºF, gas 4.
2.
Boil the potatoes in salted water until soft then mash with the milk and season with salt and pepper.
3.
Meanwhile, steam or boil the leeks until tender, drain well and lay in an ovenproof dish along with the fish and spinach.
4.
Put the creme fraiche in a blender or food processor with the herbs and lemon zest. Blend well then add the lemon juice and season with salt and pepper.
5.
Pour the herby creme fraiche into the dish and top with the mashed potato.
6.
Bake in the oven for 20 - 25 minutes.
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