Crunchy, baked potatoes and grilled zucchini complement this tasty white fish.
Ingredients
- 600 g potatoes, peeled and sliced
- 6 tbs olive oil (2 + 2 + 2)
- 4 cloves garlic, chopped (2 + 2)
- 500 g white fish, (2 gilt-head breams), cleaned
- 2 tbs corn flour
- 1 tsp sea salt (½ + ½)
- ¼ tsp pepper
- 150 ml red wine
- 2 medium sized zucchini, washed, sliced lengthwise into thin slices
- Fresh parsley for garnish, chopped
Directions
1.
Place the potatoes in a roasting pan, sprinkle with 2 tablespoons of olive oil, salt, and chopped garlic; bake in the oven at 200°C for 25 minutes or until golden.
2.
Combine flour, ½ teaspoon salt and pepper. Dredge each gilt-head bream in flour mixture. Sprinkle the insides with salt and chopped garlic.
5.
Meanwhile grill the zucchini for 4 minutes on each side in the grill pan oiled with 2 tablespoons of olive oil. When the edges become golden - brown, place the zucchini on a paper towel to remove the excess fat; season with salt.
6.
Serve the fish with baked potatoes and fried zucchini, sprinkle with chopped parsley.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 792g | |
Recipe makes 2 servings | |
Calories 994 | |
Calories from Fat 497 | 50% |
Total Fat 56.0g | 70% |
Saturated Fat 8.06g | 32% |
Trans Fat 0.0g | |
Cholesterol 150mg | 50% |
Sodium 1328mg | 55% |
Potassium 2371mg | 68% |
Total Carbs 54.85g | 15% |
Dietary Fiber 7.2g | 24% |
Sugars 5.5g | 4% |
Protein 55.62g | 89% |
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