Baked Coley on Carrots
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 4.2 mg | (525 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 57.8 μg | (96 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,505 mg | (38 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel and slice the carrots. Melt the butter in a frying pan and sweat the carrots. Then add the stock, season with salt and pepper, cover and cook for 3-4 minutes.
2.
Mix the cream with the mustard and 2 tbsp parsley.
3.
Wash the fish fillets, pat dry and cut into portion-sized pieces. Season with salt and pepper. Stir half of the creme légère mixture into the carrots and place in a greased baking dish. Lay the fish on top and spoon the rest of the creme légère mixture over. Bake in a preheated oven (200°C) for about 15 minutes. Serve sprinkled with the rest of the parsley.
