26 Dec Hake With Whipped Horseradish Potato
Servings: 4
Estimated Total Prep Time: 45 minutes
NUTRITIONAL INFO (per serving)
Calories: 529
Total Protein: 41 grams
Total Carbs: 41 grams
Total Fat: 22 grams
Saturated Fat: 3 grams
Total Fiber: 3 grams
INGREDIENTS
4 7-ounce hake fillets (cod can be substituted)
4 medium russet potatoes, peeled and quartered
2 tbsp olive oil
½ cup nonfat Greek yogurt
1 tbsp prepared horseradish (white, no beet coloring)
2 tsp parsley, finely chopped
4 tbsp grapeseed oil
Salt and pepper
PREPARATION
Bring a 4-quart pot of salted water to a boil. Peel and quarter potatoes. Add to boiling water and cook for 15 minutes.
While potatoes are cooking, prepare hake by seasoning with salt and pepper. In a large pan, sauté hake in grapeseed oil on high heat. Cook 6 to 8 minutes per side.
When potatoes are done cooking (fork tender), drain and place in a bowl. Add olive oil, and mash. Then add yogurt and horseradish and whip.
To serve, place fish and potato on plate and garnish with chopped parsley (for color and flavor).