greek

Fisherman Style Red Mullet with Olive and Herb Potatoes

Name: Fisherman Style Red Mullet with Olive and Herb Potatoes
Yield: 1 serving
Cuisine: greek
Ingredients: 200 g red mullet fillets; 260 g potatoes, cubed; 18 g olive oil; 30 g kalamata olives, sliced; 60 g lemon wedges; 10 g fresh parsley, chopped; 2 g dried oregano; 2 g salt; 0.6 g black pepper

This pan-seared dish pairs red mullet fillets with potatoes, cubed, kalamata olives, sliced and lemon wedges. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

53 g Carbohydrates

27 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g red mullet fillets 200 kcal
260g potatoes, cubed 200 kcal
18g olive oil 159 kcal
30g kalamata olives, sliced 44 kcal
60g lemon wedges 18 kcal
10g fresh parsley, chopped 4 kcal
2g dried oregano 6 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potatoesolive oildried oreganosaltblack pepper
Heat oven to 425 F (220 C). Toss potatoes with olive oil, oregano, salt, and pepper; roast until tender and crisp at edges, 20 to 25 minutes, stirring once.
saltblack pepper
Pat fish dry and season with salt and pepper. Heat a nonstick or well-oiled skillet over medium-high heat.
Sear fish skin-side down until crisp, 3 to 4 minutes; flip and cook 1 to 2 minutes more until just cooked through.
potatoesfresh parsley
Toss roasted potatoes with chopped parsley and sliced olives.
potatoeslemon wedges
Plate fish with the potatoes and squeeze lemon over everything right before serving.