Ingredients:
- 2 baking potatoes , cut into 1/2 inch slices
- 2 stalks celery , cut into thin 3 inch long slices
Directions:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.
- In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.
- Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes.
- Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.29 Kcal (1081 kJ) | ||
| Calories from fat | 146.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.3g | 25% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 78.2mg | 3% | |
| Potassium | 634.51mg | 14% | |
| Total Carbs | 6.54g | 2% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 20.47g | 41% | |
| Vitamin C | 23.1mg | 39% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 8mg | 44% | |
| Calcium | 117.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 102.7 Kcal (430 kJ) | ||
| Calories from fat | 58.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 25% | |
|---|---|---|---|
| Cholesterol | 18.48mg | 15% | |
| Sodium | 31.09mg | 3% | |
| Potassium | 252.29mg | 14% | |
| Total Carbs | 2.6g | 2% | |
| Sugars | 1.03g | 10% | |
| Dietary Fiber | 0.61g | 6% | |
| Protein | 8.14g | 41% | |
| Vitamin C | 9.2mg | 39% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 3.2mg | 44% | |
| Calcium | 46.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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