Try this Roast Cod with Potatoes, Onions, And Olives recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 450F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it saute the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well. Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni. Serves 4 with enough for the cannelloni. Gourmet May 1993
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Serving Size: 1 Serving (1139g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1108 | ||
Calories from Fat: 1093 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.5g | 162 % | |
Saturated Fat 38g | 190 % | |
Monounsaturated Fat 60.9g | ||
Polyunsanturated Fat 17.7g | ||
Cholesterol 130.4mg | 40 % | |
Sodium 1230.2mg | 42 % | |
Potassium 58.8mg | 2 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 5.9g | ||
Protein 1.9g | 3 % | |
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: 1108
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