Light, moist, delectable fresh hake baked with vegetables and olives.
Ingredients
- 400 g zucchini, thinly sliced
- 20 black olives, pitted, cut in half
- 1 tomato, cut into cubes
- 1 clove garlic, chopped
- Handful of lovage and parsley leaves, chopped
- 1 tbs olive oil
- Sea salt
- 2 white fish (fresh hakes), cleaned
- For the hake filling:
- Handful of lovage and parsley leaves, chopped
- 1 clove garlic, chopped
- 1 tbs olive oil for coating
Directions
1.
In a bowl mix zucchini, olives and tomato. Sprinkle with garlic, lovage and parsley. Season with salt if needed (olives are already salty!). Pour olive oil onto vegetables, mix.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 378g | |
Recipe makes 3 servings | |
Calories 1078 | |
Calories from Fat 962 | 89% |
Total Fat 107.01g | 134% |
Saturated Fat 14.93g | 60% |
Trans Fat 0.0g | |
Cholesterol 79mg | 26% |
Sodium 83mg | 3% |
Potassium 803mg | 23% |
Total Carbs 5.56g | 1% |
Dietary Fiber 1.7g | 6% |
Sugars 2.7g | 2% |
Protein 27.01g | 43% |
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