Directions:
- Heat olive oil; add sausage; add garlic.
- Add kale and cook down.
- In a casserole layer the thinly sliced potatoes in bottom.
- Make 4 beds; put cod on top of potato layer; salt and pepper to taste.
- Divide kale mixture 4 ways; top the cod.
- Juice the lemon over the cod.
- Pour wine and fish stock around.
- Cover with foil paper.
- Bake 30 minutes at 400 degrees Fahrenheit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 690.59 Kcal (2891 kJ) | ||
| Calories from fat | 322.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.83g | 55% | |
|---|---|---|---|
| Cholesterol | 156.87mg | 52% | |
| Sodium | 1134.81mg | 47% | |
| Potassium | 1942.18mg | 41% | |
| Total Carbs | 49.69g | 17% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 42.6g | 85% | |
| Vitamin C | 282.6mg | 471% | |
| Vitamin A | 3.6mg | 119% | |
| Iron | 8.8mg | 49% | |
| Calcium | 402.2mg | 40% | |
| Amount Per 100 g | |||
| Calories | 108.75 Kcal (455 kJ) | ||
| Calories from fat | 50.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 55% | |
|---|---|---|---|
| Cholesterol | 24.7mg | 52% | |
| Sodium | 178.7mg | 47% | |
| Potassium | 305.83mg | 41% | |
| Total Carbs | 7.82g | 17% | |
| Sugars | 1.07g | 27% | |
| Dietary Fiber | 0.68g | 17% | |
| Protein | 6.71g | 85% | |
| Vitamin C | 44.5mg | 471% | |
| Vitamin A | 0.6mg | 119% | |
| Iron | 1.4mg | 49% | |
| Calcium | 63.3mg | 40% | |
* 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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