hungarian

Paprika-Sour Cream Baked Catfish with Herb Potatoes

Name: Paprika-Sour Cream Baked Catfish with Herb Potatoes
Yield: 1 serving
Cuisine: hungarian
Ingredients: 198 g catfish fillet; 234 g potatoes, cut into wedges; 72 g sour cream (20% fat); 11 g sunflower oil; 5 g sweet paprika; 5 g garlic, minced; 11 g lemon juice; 9 g parsley, chopped; 2 g salt; 0.54 g black pepper

This baked dish pairs catfish fillet with potatoes, cut into wedges, sour cream and sweet paprika. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

49 g Carbohydrates

29 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

198g catfish fillet 198 kcal
234g potatoes, cut into wedges 180 kcal
72g sour cream (20% fat) 143 kcal
11g sunflower oil 97 kcal
5g sweet paprika 15 kcal
5g garlic, minced 7 kcal
11g lemon juice 3 kcal
9g parsley, chopped 3 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

potatoessunflower oilparsleysalt
Heat oven to 400 F (205 C). Toss potatoes with half the oil, half the salt, and chopped parsley; spread on a sheet pan.
potatoes
Bake potatoes 20 minutes, turning once.
sour cream (20% fat)sweet paprikagarliclemon juiceblack pepper
Meanwhile, mix sour cream, sweet paprika, minced garlic, lemon juice, and black pepper.
sour cream (20% fat)sweet paprikasalt
Pat fish dry and season lightly with salt. Spread paprika sour cream over the fish.
potatoes
Push potatoes to one side of the pan. Add fish to the other side and bake 12-14 minutes until fish flakes easily.
potatoeslemon juice
Serve fish with herb potatoes and extra pan juices spooned over.