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Bâtonnets de poisson cuits au four avec sauce au potiron
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Ingredients
- 200 g de pois chiches secs
- 440 g d'eau
- 60 g d'huile d'olive
- ½ c. à café de poudre de curcuma séché
- 1 ½ c. à café de sel
- ½ c. à café de poivre noir, moulu
- 500 g de filet de cabillaud, sans la peau coupé en bâtonnets (2 cm x 5 cm)
- 20 g d'oignon
- 450 g de chair de potiron pelé, coupé en morceaux (2-3 cm)
- 1 brin de romarin frais feuilles seulement
- Nutrition
- per 4 portions
- Calories
- 1211 kcal / 5073 kJ
- Protein
- 113 g
- Fat
- 51 g
- Carbohydrates
- 68 g
- Fiber
- 25 g
- Saturated fat
- 7 g
- Sodium
- 1943 mg
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