Baked Fish Fillets on Tomatoes with Capers and Parsley
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
2836
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,836 cal. | (135 %) | ||
| Protein | 175 g | (179 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 392 g | (261 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 196.3 g | (654 %) |
more nutritional values
| Vitamin A | 14.9 mg | (1,863 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 124.4 mg | (1,037 %) | ||
| Vitamin K | 931.5 μg | (1,553 %) | ||
| Vitamin B₁ | 8.8 mg | (880 %) | ||
| Vitamin B₂ | 6 mg | (545 %) | ||
| Niacin | 110.6 mg | (922 %) | ||
| Vitamin B₆ | 15.5 mg | (1,107 %) | ||
| Folate | 4,977 μg | (1,659 %) | ||
| Pantothenic acid | 46.5 mg | (775 %) | ||
| Biotin | 601.1 μg | (1,336 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 2,896 mg | (3,048 %) | ||
| Potassium | 35,940 mg | (899 %) | ||
| Calcium | 1,367 mg | (137 %) | ||
| Magnesium | 1,720 mg | (573 %) | ||
| Iron | 49.1 mg | (327 %) | ||
| Iodine | 264 μg | (132 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 1,653 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 378 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 750 Tomatoes
- 3 Tbsps olive oil
- salt
- peppers
- Tabasco sauce
- 4 Tbsps chopped parsley
- 3 Tbsps Caper
- 3 Tbsps Pine nuts
- 600 grams fish fillets (such as Pollock)
Preparation steps
1.
Rinse tomatoes and cut into thick slices. Brush an ovenproof baking dish with 1 tablespoon oil. Place tomatoes in dish and season with salt, pepper and Tabasco to taste. Bake on the middle rack of a preheated oven at 200°C (approximately 400°F), about 10 minutes. Chop capers and pine nuts and mix with parsley. Rinse fish, pat dry and divide into 8 serving pieces. Season with salt and pepper. Place fish on top of tomatoes.
2.
Sprinkle fish with caper mixture and drizzle with remaining oil. Bake about 15 minutes more.
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