Donna Hay - Oct/Nov 2009 Page 29
Preheat oven to 200C. Place the potato and 2 tablespoons of the oil on a baking tray and toss to coat. Roast for 25minutes. 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.
Combine the butter and dill and spoon over the fish to serve.
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 4 | ||
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Calories: 602 | ||
Calories from Fat: 283 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.5g | 42 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 161.8mg | 50 % | |
Sodium 356.7mg | 12 % | |
Potassium 1559.1mg | 41 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 31.4g | ||
Protein 43g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 602
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