Steamed fish with sun-dried tomato crust & sweet potato mash

5.0 4 évaluations

Préparation 15min

Total 35min

4 portions

Ingrédients

Parmesan cheese cut into pieces (3 cm)
50 g
sun dried tomatoes drained
100 g
pecans
20 g
garlic cloves
1 - 2
unsalted butter
50 g
mixed fresh herbs leaves only
2 sprigs
ground black pepper plus extra to season
¼ tsp
firm white fish fillets (about 125 g each)
4
sea salt to season
sweet potatoes cut into pieces (2 cm)
800 g
water
200 g
Dutch carrots (approx. 2 bunches), scrubbed and tops trimmed (see Tip)
500 g
asparagus woody ends trimmed
1 bunch
nutmeg
1 - 2 pinches

Niveau

facile

Infos nut. par 1 portion

Sodium 530.4 mg

Protides 46.1 g

Calories 2620.6 kJ / 626.4 kcal

Lipides 21 g

Fibre 15.2 g

Graisses saturées 9.9 g

Glucides 69.6 g

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Également présenté dans

Everyday Varoma 8 Recettes
Australie et Nouvelle-Zélande

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