10 min
Additional culinary preparation: Technique
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Garlic 1.6 ud
Parsley 2.5 g
White wine 0.05 l
Elaboration
  • Brunoise the garlic and poach it until soft in olive oil.
  • Poach the potato and cover the bottom of a baking tray with it. This bed of potatoes is optional.
  • Season the fish, grease it, place it on the potatoes and pour a little bit of oil seasoned with the brunoise garlic.
  • Slide the plate in the oven preheated at 180 °C and when the fish is almost cooked, add a splash of white wine and finish baking it.
  • When removing from the oven, sprinkle it with brunoise parsley.
Nutritional information (1 portion)
Fiber 0.05 g
Saturates 4.15 g
Monounsaturated fatty acids 17.75 g
Polyunsaturated fatty acids 2.62 g
Cholesterol 0.13 mg
Calcium 2.04 mg
Iron 0.22 mg
Zinc 0.02 mg
Vitamin A 50.0 ug
Vitamin C 1.08 g
Folic acid 0.9 ug
Salt (Sodium) 0.17 mg
Sugars 0.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.