Baked Fish Fillets with Tomatoes and Herb Sauce
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 116 μg | (58 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams Tomatoes
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
- 1 Tbsp chopped Basil
- 2 Tbsps olive oil (plus more for the baking dish)
- 4 garlic cloves
- 350 grams fish fillets (such as. redfish or saithe)
- Basil (for garnish)
Preparation steps
1.
Preheat the oven to 200°C (approximately 390°F). Rinse the tomatoes, cut into slices and place in a greased baking dish. Season with salt and pepper. In a bowl, stir together the herbs and the oil and season with salt and pepper. Peel the garlic and halve or quarter lengthwise, depending on size. Toss the tomatoes with the herb oil and garlic and bake 5 minutes.
2.
Meanwhile, rinse the fish fillet, pat dry, divide it into serving pieces and season with salt and pepper. After the tomatoes have cooked 5 minutes, place the fish on top of the tomatoes and spoon some of the pan juices over. Roast until the fish is just cooked through and the tomatoes are tender, about 15 minutes longer. Garnish with basil.
