Fish Fillet with Carrot and Olives

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Fish Fillet with Carrot and Olives
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
526
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie526 kcal(25 %)
Protein26.33 g(27 %)
Fat34.71 g(30 %)
Carbohydrates21.28 g(14 %)
Sugar added0 g(0 %)
Roughage3.53 g(12 %)
Vitamin A714.84 mg(89,355 %)
Vitamin D0 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.14 mg(13 %)
Niacin8.36 mg(70 %)
Vitamin B₆0.44 mg(31 %)
Folate29.01 μg(10 %)
Pantothenic acid0.81 mg(14 %)
Biotin0.01 μg(0 %)
Vitamin B₁₂2.88 μg(96 %)
Vitamin C21.78 mg(23 %)
Potassium791.93 mg(20 %)
Calcium78.75 mg(8 %)
Magnesium95.16 mg(32 %)
Iron2.15 mg(14 %)
Zinc0.64 mg(8 %)
Saturated fatty acids4.04 g
Cholesterol70.31 mg

Ingredients

for
4
Ingredients
8 tablespoons olive oil
2 large shallots (peeled and sliced vertically)
½ stalk Celery (chopped)
2 carrots (chopped)
2 large potatoes (peeled and finely sliced)
4 pieces turbot fillet (skin on)
1 cup white wine
1 clove garlic (chopped)
juiced lemons
2 tablespoons chopped parsley
cup black Olives
rosemary (top garnish)
How healthy are the main ingredients?
olive oilOliveparsleygarlicshallotCelery

Preparation steps

1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Heat 4 tbsp oil in a large skillet and cook the shallots and celery until soft. Add the carrots and potatoes, stir to coat all the vegetables with oil, season with salt and pepper then transfer to an ovenproof dish. Set the skillet aside.
3.
Rub the turbot with a little oil, place on top of the vegetables skin side up and pour over the wine. Cover with kitchen foil and bake for about 20 minutes or until the fish is cooked through, basting after 10 minutes.
4.
When the fish is nearly cooked, heat the remaining oil in the skillet and gently fry the garlic for 1 minute. Add the lemon juice and a splash of water then stir in the parsley and olives.
5.
Transfer the fish and vegetables to warmed serving plates and pour over the garlic, parsley and olives. Sprinkle with rock salt and serve immediately garnished with the rosemary.