Carp on Zucchini

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Carp on Zucchini
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
476
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie476 cal.(23 %)
Protein33 g(34 %)
Fat28 g(24 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E4.7 mg(39 %)
Vitamin K137.5 μg(229 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.6 mg(43 %)
Folate76 μg(25 %)
Pantothenic acid1.1 mg(18 %)
Biotin18 μg(40 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C75 mg(79 %)
Potassium1,300 mg(33 %)
Calcium232 mg(23 %)
Magnesium148 mg(49 %)
Iron4.6 mg(31 %)
Iodine17 μg(9 %)
Zinc2.1 mg(26 %)
Saturated fatty acids4.7 g
Uric acid294 mg
Cholesterol113 mg
Complete sugar7 g

Ingredients

for
2
Ingredients
1 Carp (1.5 kg fillet)
juice of lemons
salt
freshly ground peppers
400 grams small Zucchini
2 shallots
1 bunch Arugula
2 garlic cloves
4 Tbsps olive oil
150 milliliters dry white wine
How healthy are the main ingredients?
ZucchiniArugulaolive oilCarplemonsalt

Preparation steps

1.

Rinse the fish fillets, pat dry and season with lemon juice, salt and pepper. Rinse and trim the zucchini and grate coarsely. Peel the shallots and finely chop. Rinse and trim the arugula, pat dry and cut into strips. Peel the garlic.

2.

Heat 2 tbsp olive oil in a pan, saute the zucchini and shallots for 5 minutes. Add half of the arugula, mix, and press 1 clove of garlic over the vegetables and season with salt and pepper.

3.

Pour wine into a wide pot with a steamer insert, fill with water up to about 3 cm (approximately 1 1/4 inches) high and bring to a boil.

4.

Arrange the vegetables on the steamer and place the carp fillets on top. Press the second garlic clove and mix with the remaining oil and arugula and spread over the fish. Cover and steam cook for 6 - 8 minutes, depending on the thickness of fillets. Serve with rice.

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