Try this Roast Cod with Sauteed Potatoes, Garlic, Thyme And Duck Fat recipe, or contribute your own.
Suggest a better descriptionCut the potatoes in half and place into a thick bottomed frying pan with the duck fat and fresh thyme. Take the garlic -skin and all- and add all this to the pan. Place on a high heat and cook for about 15-20 minutes. Whilst this is cooking place the parsley, anchovies, pine nuts and 5 tbsp olive oil into a blender. Puree the mix until smooth and season and set to one side. Heat a hot frying pan on the stove with a little olive oil, season the cod both sides and place on the hot pan skin side down for 2 minutes and then turn over and turn the heat off and leave to one side. To serve, place a pile of the potatoes in the middle of the plate and add the cod on the top. Spoon the pesto around the edge of the plate and season the top with freshly ground black pepper. Per serving: 1160 Calories (kcal); 87g Total Fat; (67% calories from fat); 11g Protein; 85g Carbohydrate; 87mg Cholesterol; 61mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (553g) | ||
Recipe Makes: 1 servings | ||
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Calories: 124 | ||
Calories from Fat: 92 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 157.9mg | 5 % | |
Potassium 258.6mg | 7 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 4.3g | ||
Protein 3.5g | 5 % | |
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: 124
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