Baked Carp Fillets with Mixed Vegetables
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
528
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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
Preparation steps
1.
Rinse the fish fillets, score the skin diagonally and sprinkle with lemon juice. Season with salt and pepper.
2.
Rinse the vegetables, peel, trim and cut into thin matchsticks. Cut the leek and onions into thin rings.
3.
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.
4.
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.
