Grilled haddock with pasta and vegetables wok

50 min
Type of dish: Vegetables, Fish, Main course
Temperature: Hot
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Pollock 1.25 kg
Spaghetti 0.3 kg
Bean 0.15 kg
Carrot 0.15 kg
Champignons 0.15 kg
Table salt 1.5 g
Light olive oil 0.005 l
Garlic 1.5 ud
Elaboration

To prepare the haddock:

For the pasta and the vegetable wok:

  • Boil the pasta in water. Set aside.
  • Peel the carrots.
  • Cut the runner beans and the carrots into julienne strips.
  • Clean and cut the mushrooms into quarters.
  • Cut the cherry tomatoes in half.
  • Stir fry the mushrooms and add the runner beans, the carrots and the tomatoes. Set aside.

PLATING UP

  • Heat up the pasta with the vegetables.
  • Cook the haddock.
  • Place the pasta with the vegetables in the middle of the plate, and on the other side, place the fish with fried sauce over it.

 

Nutritional information (1 portion)
Fiber 5.11 g
Saturates 0.79 g
Monounsaturated fatty acids 1.83 g
Polyunsaturated fatty acids 2.05 g
Cholesterol 143.01 mg
Calcium 85.85 mg
Iron 2.93 mg
Zinc 2.26 mg
Vitamin A 457.45 ug
Vitamin C 18.73 g
Folic acid 83.44 ug
Salt (Sodium) 1050.15 mg
Sugars 4.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.