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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 589.9
  • Total Fat: 17.4 g
  • Cholesterol: 94.0 mg
  • Sodium: 253.9 mg
  • Total Carbs: 48.8 g
  • Dietary Fiber: 5.7 g
  • Protein: 59.4 g

View full nutritional breakdown of Roasted Fish, Potato & Asparagus with Dill calories by ingredient
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Roasted Fish, Potato & Asparagus with Dill

Submitted by: IMELDASHOEQUEEN
Roasted Fish, Potato & Asparagus with Dill

Introduction

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 2

Ingredients

    400g baby roasting potatoes, sliced
    2 Tbsp olive oil
    2 x 200g firm white fish fillets, skin removed
    12 asparagus spears, trimed & halved lengthways
    1 Tbsp salted capers, rinsed and drained
    1 Tbsp dill leaves
    *40g melted butter optional [add 216 calories]*

Directions

Preheat oven to 200C. Place the potatoes and 1 tablepoon of the oil on a baking tray and toss to coat. Roast for 25 minutes. Add the fish, asparagus and capers to the tray and drizzle with the remaining oil. Roast for 15-20 minutes or until the fish is cooked through and the potato is golden. Scatter the dill over the completed dish to serve.

*If using butter: combine with dill and spoon over the fish to serve*

Number of Servings: 2

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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