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Creamy Fish Bake with Pepper and Feta

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

27.5g

Energy (kJ)

922kJ

Energy (kcal)

220kcal

Carbohydrate incl. fibre (g)

7.8g

Carbohydrate excl. fibre (g)

6.6g

Sugar (g)

6.6g

Fibre (g)

1.1g

Fat (g)

9.2g

Saturated fat (g)

4.7g

Unsaturated fat (g)

1.8g

Monounsaturated fat (g)

1.5g

Polyunsaturated fat (g)

0.3g

Trans fat (g)

0.0g

Cholesterol (mg)

51mg

Sodium (mg)

359mg

Salt (g)

0.90g

Vitamin A (IU)

941IU

Vitamin C (mg)

32.6mg

Calcium (mg)

184mg

Iron (mg)

0.56mg

Potassium (mg)

364mg

Total

110.0g

3687kJ

879kcal

31.0g

26.6g

26.5g

4.5g

36.7g

18.6g

7.4g

6.0g

1.3g

0.0g

205mg

1437mg

3.59g

3763IU

130.5mg

735mg

2.24mg

1454mg

  • 5 ml Robertsons Mixed Herbs
  • 1 KNORR Black Pepper Sauce
  • 150 ml milk
  • 150 ml plain yoghurt
  • 450 g hake fillets, defrosted
  • 250 g button mushrooms, sliced
  • red pepper, finely sliced
  • 75 g feta cheese, crumbled (1 round)
  • Robertsons Black Peppercorns (for seasoning)