Baked Fish Fillets with Tomatoes

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Baked Fish Fillets with Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
265
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein34.3 g(35 %)
Fat11.33 g(10 %)
Carbohydrates5.81 g(4 %)
Sugar added0 g(0 %)
Roughage1.81 g(6 %)
Vitamin A210.26 mg(26,283 %)
Vitamin D1.05 μg(5 %)
Vitamin E2.35 mg(20 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.14 mg(13 %)
Niacin10.17 mg(85 %)
Vitamin B₆0.35 mg(25 %)
Folate35.65 μg(12 %)
Pantothenic acid0.77 mg(13 %)
Biotin5.05 μg(11 %)
Vitamin B₁₂4.06 μg(135 %)
Vitamin C18.27 mg(19 %)
Potassium848.4 mg(21 %)
Calcium39.48 mg(4 %)
Magnesium60.15 mg(20 %)
Iron0.94 mg(6 %)
Zinc0.96 mg(12 %)
Saturated fatty acids6.54 g
Cholesterol126.63 mg

Ingredients

for
4
Ingredients
700 grams thin fish fillets (such as Pollock, redfish, cod)
lemons (Juiced)
salt
freshly ground peppers
3 Tbsps finely chopped Basil
50 grams softened butter
2 Tbsps finely chopped Caper
1 Tbsp Tomato paste
4 large tomatoes
olive oil
Basil (for garnishing)
How healthy are the main ingredients?
Tomato pasteBasillemonsalttomatoolive oil

Preparation steps

1.

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.

2.

Rinse and pat dry tomatoes, cut 2 tomatoes into thin slices. Halve the rest and remove seeds, chop.

3.

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.

4.

Spread with remaining fish, remaining basil butter and diced tomatoes. Drizzle with a little olive oil and season with salt and pepper.

5.

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.