Informations supplémentaires
25 min.
|
555 kcal
|
easy
|
|
Printable version
1. Setup
Preheat oven to 400°F. Zest the lemon. Check that the olives do not contain pits. Finely chop the olives and the parsley. Grate the carrot.
2. Cook the rice
Bring a pot with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes. Add the carrot and green peas 1-2 minutes before the rice is done cooking.
3. Cook the fish
Pat the fish dry. Put on a lined sheet pan. Mix the panko with the olives, parsley, lemon zest, a drizzle of oil, salt and pepper. Cover the fish with 1 tbsp of sour cream and top with the panko mixture. Bake in the oven for 10-12 minutes.
4. Plate your dish
Serve the fish with the rice, lemon juice and some sour cream. Bon appétit!
2unitHaddock Loins
0.5unitFresh Italian Parsley
30mlKalamata Olives
80mlPanko Breadcrumbs
180mlBasmati Rice
120mlGreen Peas
1unitCarrot(s)
0.5unitLemon
2unitSour Cream
0.5unitVegetable Broth Cube(s)
What you need
sheet pan, baking paper, pot
555 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
77g
26%
fat
9g
14%
cholesterol
94mg
31%
fiber
5g
20%
protein
39g
saturated
4g
20%
sodium
411mg
17%
sugar
6g
trans
0g