Directions:
- Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat.
- Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes.
- Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
- Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
- Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
- Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.02 Kcal (2253 kJ) | ||
| Calories from fat | 317.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.29g | 54% | |
|---|---|---|---|
| Cholesterol | 82.2mg | 27% | |
| Sodium | 668.63mg | 28% | |
| Potassium | 728.81mg | 16% | |
| Total Carbs | 18.75g | 6% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 40.95g | 82% | |
| Vitamin C | 30mg | 50% | |
| Iron | 2.6mg | 14% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 129.31 Kcal (541 kJ) | ||
| Calories from fat | 76.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.48g | 54% | |
|---|---|---|---|
| Cholesterol | 19.76mg | 27% | |
| Sodium | 160.7mg | 28% | |
| Potassium | 175.17mg | 16% | |
| Total Carbs | 4.51g | 6% | |
| Sugars | 0.12g | 2% | |
| Dietary Fiber | 0.36g | 6% | |
| Protein | 9.84g | 82% | |
| Vitamin C | 7.2mg | 50% | |
| Iron | 0.6mg | 14% | |
| Calcium | 13.3mg | 6% | |
* 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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