Roast Turbot with Bacon-potato Crust
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
236
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 20.9 g | (21 %) | ||
| Fat | 12.94 g | (11 %) | ||
| Carbohydrates | 9.25 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 15.14 mg | (1,893 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.11 mg | (1 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 7.37 mg | (61 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 15.53 μg | (5 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 2.14 μg | (71 %) | ||
| Vitamin C | 11.43 mg | (12 %) | ||
| Potassium | 538.87 mg | (13 %) | ||
| Calcium | 28.72 mg | (3 %) | ||
| Magnesium | 63.74 mg | (21 %) | ||
| Iron | 0.94 mg | (6 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.63 mg | (8 %) | ||
| Saturated fatty acids | 3.33 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 65.79 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- vegetable oil (for the baking sheet)
- 100 grams Bacon (in wafer-thin slices)
- 200 grams waxy potatoes
- salt
- freshly ground peppers
- 1 turbot fillet about 2 kg (ready to cook at a stretch, with skinned fillets)
- 1 Tbsp freshly chopped thyme
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Oil a baking sheet or a rectangular baking pan.
2.
Lay half of the bacon on the sheet to the length and width of the fish. Peel the potatoes, rinse and cut into very thin slices or grate. Lay half of the potatoes on the bacon, season with salt and pepper. Rinse the fish and pat dry, season with salt and pepper, place on the potato bed. Top with remaining potatoes arranging them like scales. Sprinkle with the thyme and season with salt and pepper. Cover with the remaining slices of bacon.
3.
Roast until the potatoes are golden brown, about 35 minutes.
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