Photo: Gregor Moser
Tapenade and tomato roast fish
8 ingredients
Serves 2
openrecipes
It takes just 20 minutes to get this delicious fish dish on the table
Estimated Nutrition (whole recipe, rough)
840
Calories
58g
Protein
45g
Fat
42g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 thick skinless white sustainable fish fillets, 200g each
- 1-2 tbsp black olive tapenade
- 4 small ripe tomatoes , silced
- extra-virgin olive oil
- 4 tbsp white wine
- 100g couscous
- hot vegetable or chicken stock
- ½ a bunch flat-leaf parsley , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes