Roasted Fish, Potato & Asparagus with Dill
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
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.
*If using butter: combine with dill and spoon over the fish to serve*
Number of Servings: 2
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.