Baked Redfish Fillets with Tomatoes and Basil
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 981 mg | (25 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 portions redfish fillet (each about 150 g)
- freshly ground salt
- freshly ground peppers
- 2 Tbsps balsamic vinegar
- 600 grams Plum tomato
- 1 bunch scallions
- 1 bunch Basil
- 3 Tbsps olive oil
- 150 grams Mozzarella
Preparation steps
1.
Rinse the fish and pat dry. Season with salt and pepper to taste, and drizzle with the balsamic vinegar.
2.
Rinse and slice the tomatoes. Rinse and finely chop the scallions. Rinse the basil, shake dry and pluck leaves.
3.
Grease a shallow baking dish with some olive oil. Line 2/3 of the tomato slices, scallions and basil on the bottom of the baking dish. Season with salt and pepper to taste. Place the fish on top and drizzle with the remaining olive oil. Place the remaining tomato slices on top.
4.
Slice the mozzarella and place on top of the fish. Bake in a 200°C (approximately 390°F) oven for 20 minutes.
