Bream with Nut Crust and Potatoes

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Bream with Nut Crust and Potatoes
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
763
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie763 cal.(36 %)
Protein56 g(57 %)
Fat42 g(36 %)
Carbohydrates40 g(27 %)
Sugar added5 g(20 %)
Roughage7.1 g(24 %)
Vitamin A0.1 mg(13 %)
Vitamin D4.4 μg(22 %)
Vitamin E15.1 mg(126 %)
Vitamin K40.9 μg(68 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin22 mg(183 %)
Vitamin B₆1 mg(71 %)
Folate101 μg(34 %)
Pantothenic acid2.8 mg(47 %)
Biotin14.9 μg(33 %)
Vitamin B₁₂3.5 μg(117 %)
Vitamin C52 mg(55 %)
Potassium1,568 mg(39 %)
Calcium247 mg(25 %)
Magnesium193 mg(64 %)
Iron4.7 mg(31 %)
Iodine129 μg(65 %)
Zinc3.2 mg(40 %)
Saturated fatty acids5.4 g
Uric acid333 mg
Cholesterol195 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
800 grams small, waxy potatoes
¼ tsp ground Saffron
4 small Sea bream (ready to cook, cleaned, each about 350-400 grams)
salt
freshly ground peppers
lemons (Juiced)
1 bunch cilantro
6 Tbsps olive oil
150 grams ground almonds
20 grams sugar
2 tsps Ground cinnamon
3 Tbsps Rose water
1 garlic clove
1 egg
How healthy are the main ingredients?
potatoalmondolive oilsugarsaltlemon

Preparation steps

1.

Peel and rinse potatoes. Parboil for about 15 minutes in salted water seasoned with saffron.

2.

Rinse and pat dry fish, season with salt, pepper and lemon juice. Rinse cilantro, shake dry and stuff fish with it. Grease baking sheet with 2 tablespoons of oil and arrange fish in it.  

3.

Drain saffron potatoes. Heat 2 tablespoons of oil in a pan and toss potatoes in it, arrange around the fish. 

4.

Combine ground almonds with sugar, cinnamon and rose water,  puree and place in a bowl. Peel garlic and squeeze through a press. Add to the mixture and combine with 2 tablespoons of oil and egg. Add a little water, if necessary, to make spreadable paste. Spread fish with the paste, except heads and tails. 

5.

Bake in preheated oven at 200°C (approximately 400°F) for about 25-30 minutes or until almond crust is lightly browned. Arrange with saffron potatoes on warmed plates and garnish with fresh herbs. Serve. 

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