INGREDIENTS
- 1 package of 7 THALASSES redfish
- 2 potatoes, peeled and coarsely chopped
- 1 finely chopped red onion
- 100 ml white wine
- 240 ml boiling water
- some garlic powder
- some fresh thyme
- zest & juice of 1 lemon
- 3 tbsp olive oil
- salt and pepper
Redfish in the pot
4
Servings
60'
Preparation / Cooking
2/5
Easy
Nutritional information |
Per serving (1 fish with 180 g potatoes) |
| Energy | 431 kcal |
| Carbohydrates | 32,3 g |
| Protein | 42,3 g |
| Fat | 12,2 g |
| Saturated Fat | 3,2 g |
| Dietary fibre | 5,6 g |
METHOD
- In a flat pot, sauté the onion with some olive oil, add the garlic powder, fresh thyme, potatoes and salt and pepper.
- Add white wine, boiling water, cover with lid and simmer for 30 minutes.
- Defrost a package of 7 THALASSES redfish, peel off the scales, score one side with a knife and place over the potatoes.
- Season with salt, add lemon zest, cover with lid and simmer for another 20 minutes.
- Serve hot, drizzle with a little olive oil and lemon juice and enjoy!
Recipe by the dietician-nutritionist Manos Dimitroulis
Created with
