Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
641
Calories
27g
Protein
29g
Fat
77g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 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
- 2 pieces cod
- 100g/3½oz black olive tapenade
- 1 tbsp olive oil
- 2 bay leaves
- sprig of thyme
- 125g/4oz chorizo
- a few basil
- 1 tbsp basil
- 50g/2oz aubergine
- 1 tbsp olive oil
- 2 baby banana shallots
- handful of black olives
- ½ lemon
- salt and cracked white pepper
- 2 baby fennel
- 16-20 cherry tomatoes
- 250ml/8¾oz tomato juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes