Braised Whiting With Potatoes
Published September 15, 1992
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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 monounsaturated 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.
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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
Deliciously simple
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!