Baked Halibut with Bacon and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 15.3 mg | (128 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,820 mg | (46 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 pcs Halibut fillet (150 grams or approximately 5 ounces)
- 1 Parsnip
- 1 onion
- 250 grams small potatoes
- 1 Zucchini
- 1 paprika
- 1 lemon (juiced)
- 2 sprigs thyme
- 4 Tbsps vegetable oil
- peppers
- salt
- 2 large sheets Parchment paper
Preparation steps
Preheat oven to 120°C (approximately 250°F). Peel and dice the parsnip. Rinse the potatoes, brush clean and cut into quarters. Peel the onion and cut lengthwise into strips. Rinse the zucchini and peppers and chop coarsely.
Cook the vegetables for about 10 minutes in hot oil. Season with salt and pepper.
Drizzle the fish fillets with lemon, season with salt and place on parchment paper, over the vegetables. Sprinkle with thyme.
Mix the remaining lemon juice with the oil, salt and pepper and drizzle over the fish. Fold and seal the parchment paper and bake in the preheated oven for 20-25 minutes.
Cut the bacon into strips and fry in a dry pan until crispy. Blanch the tomato for a few seconds, then peel, quarter and remove seeds. To serve, open the parchment packets and garnish with tomatoes and bacon.
