Grilled haddock with pasta and vegetables wok
Allergens:
Ingredients for 5 portions
Calculate portions
Abadejo
2.25 kg
Espaguetis
0.3 kg
Champiñón
0.15 kg
Tomate cherry
0.15 kg
Sal
1.5 g
Aceite de oliva suave
0.005 l
Ajo
1.5 ud
Aceite de oliva intenso
0.005 l
Elaboration
To prepare the haddock:
For the pasta and the vegetable wok:
- Boil the pasta in water. Set aside.
- Peel the carrots.
- Cut the runner beans and the carrots into julienne strips.
- Clean and cut the mushrooms into quarters.
- Cut the cherry tomatoes in half.
- Stir fry the mushrooms and add the runner beans, the carrots and the tomatoes. Set aside.
PLATING UP
- Heat up the pasta with the vegetables.
- Cook the haddock.
- Place the pasta with the vegetables in the middle of the plate, and on the other side, place the fish with fried sauce over it.
Nutritional information (1 portion)
Energy
459.53
kcal
Carbohydrates
49.13
g
Proteins
52.46
g
Lipids
5.38
g
Fiber
4.59
g
Saturates
0.78
g
Monounsaturated fatty acids
1.83
g
Polyunsaturated fatty acids
2.03
g
Cholesterol
144.01
mg
Calcium
79.96
mg
Iron
2.76
mg
Zinc
2.2
mg
Vitamin A
385.89
ug
Vitamin C
16.06
g
Folic acid
76.56
ug
Salt (Sodium)
1052.05
mg
Sugars
4.06
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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