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White Fish Bake with Olives

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White Fish Bake with Olives
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
398
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 kcal(19 %)
Protein40.01 g(41 %)
Fat12.11 g(10 %)
Carbohydrates37.84 g(25 %)
Sugar added0 g(0 %)
Roughage6.45 g(22 %)
Vitamin A125.11 mg(15,639 %)
Vitamin D1.79 μg(9 %)
Vitamin E2.31 mg(19 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.18 mg(16 %)
Niacin12.55 mg(105 %)
Vitamin B₆0.75 mg(54 %)
Folate59.49 μg(20 %)
Pantothenic acid0.41 mg(7 %)
Biotin5.28 μg(12 %)
Vitamin B₁₂1.56 μg(52 %)
Vitamin C54.08 mg(57 %)
Potassium1,385.08 mg(35 %)
Calcium95.38 mg(10 %)
Magnesium103.13 mg(34 %)
Iron3.42 mg(23 %)
Iodine0.75 μg(0 %)
Zinc1.48 mg(19 %)
Saturated fatty acids1.7 g
Cholesterol81.86 mg
Author of this recipe:

Ingredients

for
4
servings
21 ounces
cup
freshly ground peppers
1
14 ounces
cherry tomatoes
21 ounces
1
lemon (juice)
1 cup
black Olives
2 tablespoons
1 tablespoon
chopped, fresh Parsley leaf

Preparation steps

1.
Preheat the oven to 180°C, 374 F, gas 5.
2.
Thoroughly wash and slice the potatoes. Place in a heat resistant baking dish.
3.
Pour the vegetable broth over the top. Season with salt and pepper. Bake in the oven for approximately 15 minutes.
4.
Peel and finely chop the onion.
5.
Rinse the fillets, pat dry and chop into pieces.
6.
Remove the dish from the oven. Turn the potatoes. Add the onion, tomatoes, fish and olives. Season with salt and pepper. Drizzle with the lemon juice and olive oil.
7.
Continue cooking for another 15 minutes (add a little broth if necessary). Garnish with parsley and serve.
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