Photo: Lars Blankers
Roasted Potatoes and Haddock Puttanesca
13 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
833
Calories
88g
Protein
29g
Fat
56g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/2 tablespoons olive oil, divided
- 4 garlic cloves, sliced
- 4 anchovy fillets packed in oil, drained
- 1/4 teaspoon crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes and their juices, coarsely puréed
- 1/4 cup halved, pitted oil-cured black olives
- 1/2 teaspoon kosher salt plus more
- 1/4 teaspoon freshly ground black pepper plus more
- 1 pound fingerling potatoes, halved
- 2 large shallots, peeled, leaving root end intact, quartered
- 8 ounces haddock or halibut fillets, cut into 1 1/2" cubes
- 1/4 cup halved caper berries or 1 tablespoon drained capers, rinsed
- 1 tablespoon chopped flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes