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Potatoes baked with vegetables and fish

40 min Diabetes type 2 Lunch Dairy freeGluten freeLactose free
647
Calories
37g
Protein
19g
Fat
82g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Eggplant - 70 g
  • Olive oil - 10 ml (2 tsp)
  • Zucchini - 70 g
  • Onion - 50 g
  • Potato - 250 g
  • Sesame seeds - 10 g (2 tsp)
  • Peach - 150 g
  • Salt and other spices (optional) - 0.3 g (1 pinch)
  • Dorado - 150 g

How to make:

  1. Cut the potatoes, zucchini, eggplant (or other vegetables) into cubes of the same size. Cut the onion into half-moon slices
  2. Mix all the ingredients, add 1 tsp of oil and the herbs, and spices to the potatoes
  3. Scale and clean the fish, add the lemon juice, oil, herbs and spices. Bake together with the potatoes at 350–390°F for 30 minutes
  4. Peach (or other fruit) – for dessert
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