Baked Sea Bream with Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
221
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 512 mg | (13 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Sea bream (1,2 kg, ready to cook)
- 1 handful thyme
- 1 lemon (juiced)
- salt
- peppers
- 2 Red Bell pepper
- 2 small onions
- 2 Tomatoes
- 1 garlic clove
- 4 Tbsps olive oil
- 200 milliliters white wine
Preparation steps
1.
Rinse fish inside and out and pat dry. Rinse thyme and shake dry. Set 2-3 sprigs aside. Drizzle fish inside and out with lemon juice, season with salt and pepper and stuff with thyme.
2.
Rinse and halve bell peppers, remove seeds and ribs and cut into thin long strips. Peel onions and cut into thin rings. Rinse tomatoes and cut out stalks, slice. Combine all vegetables. Peel garlic and squeeze into the vegetables.
3.
Preheat the oven to 200 ° C top and bottom heat Preheat.
4.
Heat 2 tablespoons of oil in a large roasting pan and saute vegetables briefly. Add white wine and top with fsh. Brush with remaining oil and top with remaining thyme sprigs. Bake in preheated oven at 200°C (approximately 400°F) for about 35 minutes.
5.
Remove from the oven and cool briefly. Serve in a roasting pan.
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