Braised Whiting With Potatoes
Published September 15, 1992
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
⅓ cup olive oil
1 ½ pounds potatoes, peeled and sliced thin
2 onions (about 1 pound), peeled and sliced thin (about 3 ½ cups)
1 pound broad, runner or string beans, cleaned and cut into 1 ½-inch pieces (about 3 ½ cups)
6 cloves garlic, peeled and sliced thin
6 medium whiting, with heads removed, scaled and gutted (about 2 ½ pounds ready to cook)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup dry white wine
4 tablespoons chopped parsley
Nutritional analysis per serving (6 servings)
36 grams carbs; 127 milligrams cholesterol; 460 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 543 milligrams sodium; 40 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes.
- Step 2
Add the beans and garlic. Cook, covered, for another 5 minutes. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes. Sprinkle with the parsley and serve immediately.
Private Notes
Comments
I need low carb options so I replaced potatoes with turnips, and used whiting filet in lieu of whole fish. It was delicious.
This is so easy light and delicious! Don't be deceived by it's simplicity!
Great recipe! Worth trying. One of the best ways to cook whitings - no frying!