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

For this recipe, the following elaborations are needed:

  • Prepare the Bilbaine sauce.
  • Cut the potatoes into 3 cm slices, soften and place onto a baking tray forming a bed. Season.
  • On top of the potatoes (without the softend onion) place the seasoned fish.
  • Put some garlic on top of each fish portion and pour over the Bilbaine sauce.
  • Bake at 180 ºC until the fish is done. Sprinkle with parsley  cut into brunoise.
  • Plate up the pilchards and pour the Bilbaine sauce over them. Put the potatoes and the onion as garnish.
  • It may also be garnished with some salad, peppers, etc.
Nutritional information (1 portion)
Fiber 3.98 g
Saturates 9.31 g
Monounsaturated fatty acids 26.11 g
Polyunsaturated fatty acids 8.29 g
Cholesterol 173.63 mg
Calcium 172.55 mg
Iron 4.08 mg
Zinc 1.35 mg
Vitamin A 172.8 ug
Vitamin C 44.25 g
Folic acid 45.7 ug
Salt (Sodium) 1274.07 mg
Sugars 1.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.