Roasted mackerel with biscayne fried sauce

Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Sulfites
Sulfites
Elaboration

For this recipe, you will need to make the following preparations: 

  • Make a Biscayne sauce.
  • Slice the potatoes into 3 mm slices, partially-sauté the slices and arrange them on a baking tray making a bed. Season.
  • Place the seasoned fish on the potatoes.
  • Add some garlic and biscayne sauce to each portion of fish.
  • Bake at 180 ºC until the fish is cooked through, decorate with parsley cut into brunoise.

PLATING

  • Serve the fish over the bed of potatoes.
Nutritional information (1 portion)
Fiber 1.68 g
Saturates 9.44 g
Monounsaturated fatty acids 20.75 g
Polyunsaturated fatty acids 7.2 g
Cholesterol 170.53 mg
Calcium 45.65 mg
Iron 2.78 mg
Zinc 1.33 mg
Vitamin A 116.68 ug
Vitamin C 16.36 g
Folic acid 13.66 ug
Salt (Sodium) 574.44 mg
Sugars 0.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.