Grilled haddock with pasta and vegetables wok

50 min

Type of dish: Vegetables, Fish, Main course

Temperature: Hot

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Haddock 2.25 kg

Spaghetti 0.3 kg

Runner beans 0.15 kg

Carrots 0.15 kg

Natural mushrooms 0.15 kg

Cherry tomato 0.15 kg

Table salt 1.5 g

Olive oil 0.005 l

Garlic, bulb 1.5 ud

Intense olive oil 0.005 l

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)

Energy

459.53

kcal

Carbohydrates

49.13

Proteins

52.46

Lipids

5.38

Fiber 4.59 g

Saturates 0.78 g

Monounsaturated fatty acids 1.83 g

Polyunsaturated fatty acids 2.03 g

Cholesterol 144.01 mg

Calcium 79.96 mg

Iron 2.76 mg

Zinc 2.2 mg

Vitamin A 385.89 ug

Vitamin C 16.06 g

Folic acid 76.56 ug

Salt (Sodium) 1052.05 mg

Sugars 4.06 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.