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Baked Fish and Zucchini Rolls

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Health Score:
85 / 100
Difficulty:
easy
Preparation:
50 min.
Preparation
Calories:
924
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie924 cal.(44 %)
Protein60 g(61 %)
Fat70 g(60 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.9 mg(113 %)
Vitamin D3.3 μg(17 %)
Vitamin E6.6 mg(55 %)
Vitamin K39 μg(65 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.6 mg(145 %)
Niacin20 mg(167 %)
Vitamin B₆1.1 mg(79 %)
Folate115 μg(38 %)
Pantothenic acid1.8 mg(30 %)
Biotin25.6 μg(57 %)
Vitamin B₁₂7.1 μg(237 %)
Vitamin C63 mg(66 %)
Potassium1,659 mg(41 %)
Calcium361 mg(36 %)
Magnesium133 mg(44 %)
Iron4.6 mg(31 %)
Iodine146 μg(73 %)
Zinc3.1 mg(39 %)
Saturated fatty acids39.8 g
Uric acid74 mg
Cholesterol495 mg
Complete sugar13 g
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Ingredients

for
2
Ingredients
2 Zucchini
400 grams fish fillets (sea fish)
50 grams butter
salt
peppers
2 Tomatoes
2 garlic cloves
1 Tbsp Dill (finely chopped)
2 eggs
200 milliliters Whipped cream
50 grams grated Cheese (Emmentaler)
How healthy are the main ingredients?
Whipped creamDillZucchinisaltTomatogarlic clove
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Preparation steps

1.

Rinse the zucchini, cut lengthwise into 2-3 mm thin slices, and blanch for 2 minutes in boiling salted water. Drain, rinse with cold water and drain.

Season the fish fillets with salt (cut the thicker fillets lengthwise in half). Grease two small refractory molds with butter. Place a fish fillet on each zucchini slice and roll up. Place the rolls in the molds.

2.

Blanch the tomatoes for a few seconds in hot water. Remove from water, peel, cut into quarters, remove the core, and cut the pulp small cubes.

3.

Whisk the eggs with the cream, and season with salt and pepper, Stir in the crushed garlic and dill. Finally, mix in the grated cheese and the tomato cubes, and pour the mixture over the rolls in the molds.

Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 20-25 minutes. Serve hot as an appetizer or with rice as a main dish.

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