Potato Topped Seafood Bake
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
542
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 62.7 μg | (105 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,833 mg | (46 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 233 μg | (117 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 28 ozs waxy potatoes
- 2 Leeks
- 3 cloves garlic cloves
- 9 ozs mussels
- 11 ozs white fish fillets
- 11 ozs glazed deep sea Prawn
- salt
- freshly ground peppers
- 1 ½ cups cream
- freshly grated Nutmeg
Preparation steps
1.
Peel the potatoes and place in cold water. Clean the leek, cut in half lengthways, then into strips. Rinse in a sieve. Peel the garlic and chop.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4.
3.
Rinse the mussels, the fish fillets and the prawns and pat dry. Cut the fish into bite size pieces. Mix the leek with the seafood, the garlic and the fish. Spread out evenly in a casserole dish. Season with salt and pepper. Cut the potatoes into thin slices and spread out evenly in a layer on top. Season with the cream with salt and nutmeg and pour over the potatoes.
4.
Bake in the oven for approx 40 minutes until cooked.
