Photo: Lars Blankers
Sautéed haddock with summer veg
13 ingredients
20 min + 40 min
Serves 6
openrecipes
Tasty fish and veg main course, perfect for making an impression at a dinner party, by Gary Rhodes.
Estimated Nutrition (whole recipe, rough)
1143
Calories
49g
Protein
28g
Fat
178g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 700g new potatoes
- 350g button onions , peeled
- 5 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 24 asparagus spears
- 150ml half-fat crème fraîche
- 1-2 tbsp capers , finely chopped
- knob of butter
- 250g punnet cherry tomatoes , halved
- flour seasoned with salt, for dusting
- 6 x 175g fillets of fresh haddock , skinned
- 2-3 tbsp olive oil
- knob of butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes