Baked Carp Fillets with Mixed Vegetables

Name: Baked Carp Fillets with Mixed Vegetables
Total time: 40 min
Yield: 4
Ingredients: 1 medium Carp (scaled, gutted and cut into fillets); 0.5 lemon (juiced); salt; freshly ground peppers; 0.25 Celery root; 2 carrots; 1 Parsnip; 1 small Kohlrabi; 1 stalk Leeks; 2 onions; 100 grams butter; 125 milliliters white wine; 1 bay leaf; 200 grams Whipped cream; chopped parsley

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Health Score:

85 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Calories:

528

calories

Calories

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Nutritional values

1 each contains
(Percentage of daily recommendation)

Calorie	528 cal.	(25 %)
Protein	19 g	(19 %)
Fat	41 g	(35 %)
Carbohydrates	15 g	(10 %)
Sugar added	0 g	(0 %)
Roughage	6.4 g	(21 %)

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more nutritional values

Vitamin A	1.3 mg	(163 %)
Vitamin D	1.2 μg	(6 %)
Vitamin E	2.5 mg	(21 %)
Vitamin K	66.3 μg	(111 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	7.7 mg	(64 %)
Vitamin B₆	0.6 mg	(43 %)
Folate	188 μg	(63 %)
Pantothenic acid	1.2 mg	(20 %)
Biotin	15.4 μg	(34 %)
Vitamin B₁₂	1.3 μg	(43 %)
Vitamin C	80 mg	(84 %)
Potassium	1,307 mg	(33 %)
Calcium	226 mg	(23 %)
Magnesium	114 mg	(38 %)
Iron	2.2 mg	(15 %)
Iodine	16 μg	(8 %)
Zinc	1.7 mg	(21 %)
Saturated fatty acids	23.9 g
Uric acid	209 mg
Cholesterol	154 mg
Complete sugar	12 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

each

Ingredients: 1 medium Carp (scaled, gutted and cut into fillets); ½ lemon (juiced); salt; freshly ground peppers; ¼ Celery root; 2 carrots; 1 Parsnip; 1 small Kohlrabi; 1 stalk Leeks; 2 onions; 100 grams butter; 125 milliliters white wine; 1 bay leaf; 200 grams Whipped cream; chopped parsley

How healthy are the main ingredients?

Leek Whipped cream Carp lemon salt carrot

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Preparation steps

Rinse the fish fillets, score the skin diagonally and sprinkle with lemon juice. Season with salt and pepper.

Rinse the vegetables, peel, trim and cut into thin matchsticks. Cut the leek and onions into thin rings.

Melt 2 tablespoons butter in a large frying pan, sauté the vegetables until softened, add the wine and bay leaf and season with salt and pepper.

Transfer the vegetables to a baking dish and pour in the cream. Arrange the carp, skin-side up, over the vegetables, pour the remaining melted butter over top and bake in a preheated oven (180°C) (approximately 350°F) for 20-25 minutes. Sprinkle with parsley and serve with boiled potatoes, if desired.