Fish with Bacon and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,020 mg | (26 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 1 g |
Ingredients
Preparation steps
For the pesto: rinse herbs, shake dry, pluck off leaves and puree together with lavender flowers, almonds, lemon juice and oil. Season with salt and pepper.
For the fish: peel and rinse potatoes, cut into thin slices. Blanch in boiling salted water for 2-3 minutes. Drain and pat dry. Heat 1 tablespoon of oil in a nonstick pan and cook potato slices for about 6-8 minutes or until golden brown and crispy. Season with salt and pepper.
Rinse fish and pat dry. Season with salt and pepper. Heat remaining oil in a pan and cook fish for about 5-6 minutes or until golden brown on both sides. During the last 2-3 minutes, add bacon and cook until crispy. Drain fish and bacon on paper towels. Arrange potato slices on plates and top with fish and bacon. Garnish with rosemary and lavender and serve.
