60 min
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
No. 3 frozen hake 1.25 kg
High oleic oil 0.05 l
Potatoes 0.45 kg
Table salt 10.0 g
Elaboration

For this recipe, the following elaborations are needed:

  • Make a fresh bilbaynne sauce.
  • Cut the potatoes into 3 mm slices (baker's potatoes), and place them on a baking tray layering them, season.
  • Place the seasoned fish on top of the potatoes.
  • On each portion of fish put a little garlic and add some of the bilbaynne sauce.
  • Bake in the oven at 180 ºC until the fish is done, sprinkle with parsley cut into brunoise.

SET UP

  • Plate up the hake placing it on top of the potatoes.
Nutritional information (1 portion)
Fiber 1.68 g
Saturates 4.35 g
Monounsaturated fatty acids 23.31 g
Polyunsaturated fatty acids 4.0 g
Cholesterol 80.18 mg
Calcium 112.2 mg
Iron 2.25 mg
Zinc 0.74 mg
Vitamin A 40.0 ug
Vitamin C 17.95 g
Folic acid 31.95 ug
Salt (Sodium) 783.17 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.