Baked Fish Fillets with Tomatoes
(Percentage of daily recommendation)
|Calorie||265 kcal||(13 %)|
|Protein||34.3 g||(35 %)|
|Fat||11.33 g||(10 %)|
|Carbohydrates||5.81 g||(4 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.81 g||(6 %)|
|Vitamin A||210.26 mg||(26,283 %)|
|Vitamin D||1.05 μg||(5 %)|
|Vitamin E||2.35 mg||(20 %)|
|Vitamin B₁||0.12 mg||(12 %)|
|Vitamin B₂||0.14 mg||(13 %)|
|Niacin||10.17 mg||(85 %)|
|Vitamin B₆||0.35 mg||(25 %)|
|Folate||35.65 μg||(12 %)|
|Pantothenic acid||0.77 mg||(13 %)|
|Biotin||5.05 μg||(11 %)|
|Vitamin B₁₂||4.06 μg||(135 %)|
|Vitamin C||18.27 mg||(19 %)|
|Potassium||848.4 mg||(21 %)|
|Calcium||39.48 mg||(4 %)|
|Magnesium||60.15 mg||(20 %)|
|Iron||0.94 mg||(6 %)|
|Zinc||0.96 mg||(12 %)|
|Saturated fatty acids||6.54 g|
Rinse and pat dry fish fillets, drizzle with lemon juice and season with salt and pepper. Mix chopped basil with butter, capers and tomato paste well and season with salt and pepper.
Rinse and pat dry tomatoes, cut 2 tomatoes into thin slices. Halve the rest and remove seeds, chop.
Arrange 1/3 of fish in a greased baking dish, spread with 1/3 of basil butter and arrange tomato slices on top. Season with salt and pepper. Layer with another 1/3 of fish, spread with 1/3 of basil butter and cover with remaining tomato slices, season with salt and pepper.
Spread with remaining fish, remaining basil butter and diced tomatoes. Drizzle with a little olive oil and season with salt and pepper.
Bake in a preheated oven at 200°C (approximately 400°F) for about 25-30 minutes. Remove from the oven and garnish with basil. Serve.