Baked Snapper with Vegetables
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Baked Snapper with Vegetables - Get this packet steaming from the oven!
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
328
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 20.3 mg | (169 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 404 mg | |||
| Cholesterol | 45 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams carrots
- 2 red onions
- 1 Zucchini
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 garlic cloves
- 4 redfish fillet (150 grams)
- 4 Tbsps Corn oil
- 1 Tbsp Lime juice
- ½ tsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Curry powder
- salt
- peppers
- 2 stalks cilantro
- also:
- Parchment paper
Preparation steps
1.
Peel carrots and onions. Rinse and trim zucchini and peppers and clean. Cut all in thin strips. Peel and press garlic.
2.
Rinse fillets under cold water and pat dry. Combine oil with lime juice and spices, season with salt and pepper.
3.
Cut 4 pieces of parchment paper and spread on the work surface. combine vegetables with garlic, spread on paper and center 1 fish fillet on each.
4.
Drizzle fish fillets with spice oil. Seal paper packets, put on a baking sheet and bake in preheated oven at 180°C (convection oven 160°C; gas mark 2-3) and cook 20-25 minutes.
5.
Meanwhile rinse cilantro, shake dry and pluck leaves. To serve, open packets and garnish with cilantro.
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