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Grapefruit-Scented Fish & Potato Slice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)111.4231
Energy (kCal)1390.521
Carbohydrates (g)81.2659
Total fats (g)72.5525
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 180C (350F). | 2. Oil a deep 19cm square cake pan. | 3. Cook potatoes until just tender, drain and slice thinly. | 4. Heat oil in a medium pan. | 5. Cook onion, garlic and sugar, stirring, until onion is soft. | 6. Layer half the potato over the base of the cake pan. | 7. Top with half the onion mixture, half the tomato, half the oregano, half the cheese and all the fish. | 8. Repeat with the remaining potato, onion mixture, tomato, oregano and cheese. | 9. Pour combined juice and cream over the top. | 10. Bake, uncovered, about 50 minutes or until browned lightly and cooked through. | 11. Stand ten minutes, then pour off excess pan juices, cut into large squares and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 quartered - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    onion 3 sliced 132.0 30.822 3.63 0.33
    garlic 3 cloves crushed 13.41 2.9754 0.5724 0.045
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    tomato 3 sliced 66.42 14.3541 3.2472 0.738
    oregano leaf 1/3 cup 445.0 0.0 99.0 2.5
    cheddar cheese 1 cup grated - - - -
    white fish fillet 500 g 445.0 0.0 99.0 2.5
    grapefruit juice 1/2 cup 48.165 11.362 0.6175 0.1235
    cream 1/2 cup 396.0 7.98 4.356 41.61600000000001

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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