Preheat the oven to 220 degrees C or Gas Mark 7.
Finely chop the herbs. Place a piece of greaseproof paper in a baking tray and rub it with olive oil. Brush the sweet potatoes with some olive oil and place in a baking tray along with the chopped garlic, onion pinenuts and half the herbs. Season well with black pepper. Bake in the middle of the oven for 15 minutes.
Turn over the sliced potatoes, add the runner beans and pour over some more olive oil. Place the fish with the beans and potatoes and add the rest of the herbs and a squeeze of lemon juice. Lightly cover the baking tray with foil and cook for another 15 minutes.
To server, arrange the cod and potato herb mixture on a plate and add more lemon juice and a knob of butter. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (429g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 149.9mg||5 %|
|Potassium 1135.2mg||30 %|
|Total Carbohydrate 70g||21 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 57.7g|
|Protein 6.3g||9 %|
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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: 288
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