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Stephanie Doyle: "I made this at Easter and everyone loved it. It w…" Read More
13Ingredients
50Minutes
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. olive oil
- 4 skinless cod fillets (3/4-inch thick, 6 to 8 ounces each)
- 3 cloves garlic (thinly sliced)
- 1 Tbsp. capers
- 1/2 lemon (medium)
- 1/2 cup dry white wine
- 2 cups water
- 12 oz. purple potatoes (small, halved or quartered if large)
- 1/2 lemon (medium)
- 1/2 tsp. kosher salt (plus more for seasoning)
- 1/4 tsp. freshly ground black pepper (plus more for seasoning)
- 1 lb. asparagus (trimmed and cut into 1-inch pieces)
- 1/4 cup fresh basil leaves (torn)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium380mg16% |
Potassium650mg19% |
Protein4g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A20% |
Vitamin C80% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Stephanie Doyle 2 years ago
I made this at Easter and everyone loved it. It was light, beautiful and flavorful. And, it tasted great as a leftover. The only thing to note is start the purple potatoes about 4-5 min before the white potatoes. They took longer to cook.