egyptian

Baked Samak Harra with Roasted Potatoes

Name: Baked Samak Harra with Roasted Potatoes
Yield: 1 serving
Cuisine: egyptian
Ingredients: 220 g white fish fillet (tilapia or cod); 240 g potatoes, cubed; 16 g olive oil; 10 g garlic, minced; 180 g crushed tomatoes; 15 g lemon juice; 2 g ground cumin; 1 g chili flakes; 10 g fresh parsley, chopped; 3 g salt; 1 g black pepper

This roasted dish pairs potatoes, cubed with white fish fillet, garlic, minced and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly High protein Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

61 g Carbohydrates

22 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g white fish fillet (tilapia or cod) 220 kcal
240g potatoes, cubed 185 kcal
16g olive oil 141 kcal
10g garlic, minced 15 kcal
180g crushed tomatoes 58 kcal
15g lemon juice 5 kcal
2g ground cumin 8 kcal
1g chili flakes 3 kcal
10g fresh parsley, chopped 4 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

Heat oven to 425 F (220 C). Line a small sheet pan.
potatoesolive oilsaltblack pepper
Toss potatoes with half the olive oil, salt, and black pepper. Roast 18 minutes, turning once.
olive oilgarliccrushed tomatoeslemon juiceground cuminchili flakes
Mix remaining olive oil with garlic, crushed tomatoes, cumin, chili flakes, and lemon juice to make the sauce.
white fish fillet (tilapia or cod)potatoes
Push potatoes to the side, add fish, and spoon sauce over the fish and some of the potatoes.
white fish fillet (tilapia or cod)chili flakesfresh parsley
Bake 10-12 minutes until fish flakes easily and sauce is bubbling. Finish with parsley and serve.