Baked Ling with Vegetables and Mustard Butter
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,483 mg | (37 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 81 μg | (41 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the fish and pat dry. Cut into 8-12 serving pieces. Rinse the celery, remove the strings and thinly slice. Peel and thinly slice the carrot. Divide the celery and carrot among four serving ramekins. Season with salt and pepper and drizzle with a little oil. Pour a little wine over the vegetables and place the fish fillets on top. In a small bowl, mix together the mustard, butter and lemon juice and spread on the fish.
3.
Bake until the fish is just cooked through, about 15 minutes.
4.
Serve garnished with dill.
