Branzino Fillet with Pasta

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Branzino Fillet with Pasta
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
967
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie967 kcal(46 %)
Protein47.25 g(48 %)
Fat44.44 g(38 %)
Carbohydrates95.41 g(64 %)
Sugar added0 g(0 %)
Roughage4.92 g(16 %)
Vitamin A815.57 mg(101,946 %)
Vitamin D0.23 μg(1 %)
Vitamin E3.34 mg(28 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.32 mg(29 %)
Niacin12.67 mg(106 %)
Vitamin B₆0.96 mg(69 %)
Folate59.88 μg(20 %)
Pantothenic acid1.77 mg(30 %)
Biotin13.43 μg(30 %)
Vitamin B₁₂0.59 μg(20 %)
Vitamin C42.92 mg(45 %)
Potassium1,540.6 mg(39 %)
Calcium82.85 mg(8 %)
Magnesium109.15 mg(36 %)
Iron3.66 mg(24 %)
Zinc1.95 mg(24 %)
Saturated fatty acids10.81 g
Cholesterol90.95 mg

Ingredients

for
4
Ingredients
14 ounces gluten-free Tagliatelle
boiled, salted water
3 tablespoons olive oil
4 Sea bass fillet
8 ounces Bacon (diced)
1 Sweet potato (diced)
4 tablespoons Pesto
10 cherry tomatoes (halved)
To garnish
red salad
How healthy are the main ingredients?
olive oilSweet potatotomato

Preparation steps

1.
Cook the tagliatelle in a pan of boiling salted water according to the packet instructions.
2.
Heat half the oil in a frying pan and fry the sea bass, skin side down for 5 minutes until the skin is crisp. Turn the fish over and cook the other side for a few minutes until the fish is cooked through.
3.
Add the remaining oil to the pan and cook the bacon and sweet potato until lightly browned and tender.
4.
Drain the pasta and return to the pan. Stir in the pesto over a low heat. Stir until the pasta is coated, then stir in the tomatoes, bacon and sweet potato and heat through.
5.
Place on warm serving plates and place the fish on top. Garnish with red salad leaves.