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Carp with Butter and Almonds
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 10 mins
Calories:
561
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
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show all ingredients
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the carp, pat dry, and season with salt and pepper inside and out. Rinse the lemons in hot water, pat dry, and cut into wedges. Rinse the parsley and shake dry. Put the parsley and lemon wedges in the carp. Place fish on an oiled baking sheet, cover with pats of butter, and bake in preheated oven for 35–40 minutes turning once.
3.
For the almond butter, melt the butter in a pan and cook the almonds, browning slightly.
4.
Plate the carp on a serving platter. Drizzle with the almond butter and garnish with parsley.
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