british

Baked Kippers with Herbed New Potatoes and Buttered Greens

Name: Baked Kippers with Herbed New Potatoes and Buttered Greens
Yield: 1 serving
Cuisine: british
Ingredients: 158 g kippers; 229 g new potatoes; 16 g butter; 141 g spring greens, shredded; 7 g fresh parsley, chopped; 35 g lemon wedges; 0.88 g black pepper; 0.88 g salt

This baked dish pairs kippers with new potatoes, spring greens, shredded and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

49 g Carbohydrates

29 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

158g kippers 316 kcal
229g new potatoes 176 kcal
16g butter 115 kcal
141g spring greens, shredded 28 kcal
7g fresh parsley, chopped 2 kcal
35g lemon wedges 11 kcal
1g black pepper 2 kcal
1g salt 0 kcal

Cooking instructions

kippers
Heat oven to 200C. Put kippers on a small tray lined with foil or baking paper.
new potatoes
Halve new potatoes and boil in salted water for 12-15 minutes until tender. Drain well.
kippersnew potatoes
While potatoes cook, bake kippers for 10-12 minutes until hot through.
butterspring greens
Melt butter in a small pan. Add greens with a splash of water, cover, and steam-fry for 3-4 minutes until just tender.
kippersnew potatoesbutterspring greensfresh parsleyblack pepper
Toss drained potatoes with parsley and a pinch of black pepper. Plate the kippers with potatoes and greens, spooning any butter from the greens over the fish.