Hake in Bilbaynne sauce

60 min
Type of dish: Fish
Temperature: Hot
Seasonal period: All year
Allergens:
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
No. 3 frozen hake 1.25 kg
Fried sauce of bilbaina sauce 5.0 ud
High oleic oil 0.05 l
Potatoes 0.45 kg
Table salt 3.75 g
See Recipe
Elaboration

For this recipe, the following elaborations are needed:

  • Make a fresh bilbaynne sauce.
  • Cut the potatoes into 3 mm slices (baker's potatoes), and place them on a baking tray layering them, season.
  • Place the seasoned fish on top of the potatoes.
  • On each portion of fish put a little garlic and add some of the bilbaynne sauce.
  • Bake in the oven at 180 ºC until the fish is done, sprinkle with parsley cut into brunoise.

SET UP

  • Plate up the hake placing it on top of the potatoes.
Nutritional information (1 portion)
Energy
446.57
kcal
Carbohydrates
15.91
g
Proteins
22.52
g
Lipids
32.56
g
Fiber 1.68 g
Saturates 4.3 g
Monounsaturated fatty acids 23.08 g
Polyunsaturated fatty acids 3.8 g
Cholesterol 60.18 mg
Calcium 86.24 mg
Iron 1.85 mg
Zinc 0.62 mg
Vitamin A 40.0 ug
Vitamin C 17.55 g
Folic acid 26.74 ug
Salt (Sodium) 297.54 mg
Sugars 0.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.