Parsley and Basil Potatoes with White Fish
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
523
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 2,249 mg | (56 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 472 μg | (236 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potatoes
- 16 medium, waxy potatoes
- ½ bunch parsley
- Basil
- 4 Anchovy
- 1 clove garlic cloves (peeled)
Product recommendation
... Add 1 tbsp Parmesan to the herby filling
... Use the filling as a crust for the cod before baking.
Preparation steps
1.
Preheat the oven to 180°C | 350F | gas 4.
2.
Boil the potatoes in salted water until completely tender – about 15-18 minutes. Drain and leave to cool a little.
3.
Meanwhile place the cod in a roasting in, drizzle with oil, season and cook for about 12 minutes or until just flaking.
4.
Whiz the herbs, anchovies and garlic in a food processor, drizzling in a little oil to make a paste.
5.
Halve the potatoes and scoop out a little cooked flesh to make a well in the centre.
6.
Fill the well with a tsp of herby filling. Place the tops back on and place in the oven just to heat through.
7.
Serve with the cod and a little extra virgin oil drizzled over.
