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Description
When cooking potatoes, it pays to boil them first to give them a head start before sauteeing, so the inside is nice and fluffy and the outside gets wonderfully crispy. Here the potatoes are sauteed (after being boiled) along with cod until golden, and then transferred to a baking dish, sprinkled with breadcrumbs made from cornbread, and then baked to produce a crunchy topping. Serve immediately accompanied by a mixed green salad.
Ingredients
US|METRIC
3 SERVINGS
- 550 grams potatoes
- 2 slices cod
- 1 Tbsp. olive oil
- 2 garlic cloves
- 1 slice cornbread
- 1 Tbsp. dried parsley
- 1 tsp. paprika
- salt
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Directions
- Boil the unpeeled potatoes in unsalted water.
- When the potatoes are done, drain, peel, and cut to small cubes.
- Preheat oven to 350F.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium270mg11% |
| Potassium790mg23% |
| Protein4g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C60% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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