Hout fel Forn bel Batata Baked fish with potatoes, tomatoes and peppers
White fish baked on a bed of sliced potatoes, tomatoes and peppers with garlic, lemon and parsley.
Serves 2 · 50 min
Per portion (603 g)
| Calories | 570 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 56.9 g |
| Fat | 16.9 g |
| Saturated fat | 2.7 g |
| Sugars | 8.9 g |
| Fibre | 10.4 g |
| Sodium | 2080.6 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 350 g white fish
- 600 g potatoes
- 300 g tomatoes
- 150 g green peppers
- 3 cloves garlic
- 2 mgharfa kbira olive oil
- 1 lemon
- 20 g parsley
Method
- Slice the potatoes thinly, toss them with half the olive oil and garlic, and bake at 200°C for 20 minutes.
- Lay the tomatoes and peppers over the potatoes and the fish on top.
- Drizzle with the rest of the oil and the lemon, and bake 15 to 20 minutes until the fish flakes.
- Scatter with parsley and serve.