hungarian

Pike-Perch with Paprika-Onion Pan Sauce and Parsley Potatoes

Name: Pike-Perch with Paprika-Onion Pan Sauce and Parsley Potatoes
Yield: 1 serving
Cuisine: hungarian
Ingredients: 220 g pike-perch fillet; 260 g potatoes, peeled and cubed; 120 g onion, thinly sliced; 12 g sunflower oil; 12 g butter; 10 g fresh parsley, chopped; 4 g sweet paprika; 80 g water; 2 g salt; 1 g black pepper

This pan-seared dish pairs pike-perch fillet with potatoes, peeled and cubed, onion, thinly sliced and fresh parsley, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

58 g Carbohydrates

27 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g pike-perch fillet 220 kcal
260g potatoes, peeled and cubed 200 kcal
120g onion, thinly sliced 48 kcal
12g sunflower oil 106 kcal
12g butter 86 kcal
10g fresh parsley, chopped 4 kcal
4g sweet paprika 12 kcal
80g water 0 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

potatoesbutterfresh parsleywater
Boil the potatoes in salted water until tender; drain and toss with butter and chopped parsley.
sunflower oilsaltblack pepper
Pat the fish dry, season with salt and pepper, then sear in a skillet with oil 2-3 minutes per side until just cooked; remove to a plate.
onion
In the same skillet, saute the sliced onion until soft and lightly golden.
sweet paprikawater
Off the heat, stir in the sweet paprika, then return to low heat and add the water to make a quick pan sauce; simmer 1-2 minutes.
potatoesfresh parsley
Return the fish to the skillet to warm through and spoon sauce over the top. Serve with parsley potatoes.