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Ingredients
- 2 x 140 g, (5z) pcs of smoked haddock
- 4 x Green tomatoes
- 290 ml Pasteurised lowfat milk, (1/2 pint)
- 1 x Bay leaf
- 1 pch Cinnamon pwdr
- 1 Tbsp. Minced fresh parsley
- 100 gm Butter, (4oz)
- Â Â Salt and freshly grnd black pepper
Directions
- First thing to do is cut the tomatoes into thickish slices, about 4 slices per tomato. Then place the lowfat milk, cinnamon and bay leaf into a pan with the fish and cover with a lid. Bring to the boil and simmer slowly for about 2 or possibly 3 min, depending on the thickness of the fish. Then turn the heat off and remove the lid. Leave to stand a while, as you cook the tomatoes.
- To do this place 1/2 the butter into a saute/fry pan and add in the tomatoes together with some salt and pepper. Saute/fry quickly till golden and remove, divide between two plates. Return the pan to the heat and add in the remaining butter and the choppped parsley. Season and place the fish on the tomatoes, pour over the juices from the pan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 646g | |
| Calories 829 | |
| Calories from Fat 725 | 87% |
| Total Fat 82.56g | 103% |
| Saturated Fat 51.63g | 207% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 606mg | 25% |
| Potassium 1345mg | 38% |
| Total Carbs 24.93g | 7% |
| Dietary Fiber 8.0g | 27% |
| Sugars 14.27g | 10% |
| Protein 6.03g | 10% |
