Baked Halibut Fillets with Tomatoes and Potatoes
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
374
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,674 mg | (42 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 pcs Halibut fillet (each about 160 grams)
- 800 grams potatoes (cooked)
- olive oil
- 2 Tbsps freshly chopped Fresh herbs (Thyme and rosemary)
- salt
- freshly ground peppers
- 400 grams Plum tomato
- ½ tsp white peppercorns
- ½ tsp Mustard seed
- ½ tsp Curry powder
Preparation steps
1.
Line baking sheet with parchment paper.
2.
Rinse fish and pat dry. Peel potatoes and cut into slices. Combine potatoes with 3 tablespoons of oil and herbs, season with salt and pepper and arrange on baking sheet. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes or until light golden brown. Rinse and halve tomatoes. Grind peppercorns and mustard seeds in a mortar and mix with curry and 3-4 tablespoons of oil. Season with salt and brush fish fillets with the mixture. Turn over potatoes and add fish and tomatoes to the pan. Drizzle tomatoes with 2 tablespoons of oil and season with salt and pepper, bake for 10-15 minutes more. Turn everything over once in the middle of baking. Remove from oven and serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
