Blackfish With Potatoes And Onions
- Total Time
- 30 minutes
- Rating
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Ingredients
- 4tablespoons corn oil
- 2potatoes (about 20 ounces total), peeled, rinsed and sliced thin (about 3 cups)
- 3onions (about 12 ounces total), peeled and sliced thin (about 3½ cups)
- 4Italian peppers, seeded and cut into ½-inch slices (4 cups)
- 6skinless, boneless blackfish fillets, about 6 ounces each (2¼ pounds total)
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- 3cloves garlic, peeled, crushed and chopped (1 tablespoon)
- ¼cup chopped parsley, or other herb or mixture of herbs
- 2tablespoons unsalted butter
Nutritional analysis per serving (6 servings)
381 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 34 grams protein; 514 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large skillet. When it is hot, add the potatoes and onions, and saute them, covered, over medium heat for 5 minutes, stirring once or twice. Add the pepper slices, mix well and cook, uncovered, for about 2 minutes.
- Step 2
Arrange the fish fillets on top of the potatoes and sprinkle with the salt, pepper, garlic and parsley. Cover and cook for 5 minutes. Divide the butter into small pieces and dot the fish with them.
- Step 3
Immediately remove the skillet from the heat and set it aside, covered, for 5 minutes. Serve immediately.
Private Notes