Fish Fillet with Pomegranate

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Fish Fillet with Pomegranate
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
791
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie791 kcal(38 %)
Protein81.41 g(83 %)
Fat40.13 g(35 %)
Carbohydrates24.2 g(16 %)
Sugar added0 g(0 %)
Roughage5.82 g(19 %)
Vitamin A99.38 mg(12,423 %)
Vitamin D0 μg(0 %)
Vitamin E0.85 mg(7 %)
Vitamin B₁0.96 mg(96 %)
Vitamin B₂1.63 mg(148 %)
Niacin46.76 mg(390 %)
Vitamin B₆3.01 mg(215 %)
Folate147.05 μg(49 %)
Pantothenic acid6.25 mg(104 %)
Biotin16.15 μg(36 %)
Vitamin B₁₂9.39 μg(313 %)
Vitamin C16.28 mg(17 %)
Potassium2,261.36 mg(57 %)
Calcium100.25 mg(10 %)
Magnesium141.85 mg(47 %)
Iron4.15 mg(28 %)
Zinc3.02 mg(38 %)
Saturated fatty acids5.88 g
Cholesterol218.68 mg

Ingredients

for
4
Ingredients
¼ cup olive oil
4 Salmon steak (pin-boned)
3 cups green String bean
0.333 cup balsamic vinegar
1 pomegranate (halved with seeds removed)
mint
salt
freshly ground Black pepper
How healthy are the main ingredients?
olive oilpomegranatemintsalt
Product recommendation
Try this dish with halibut or cod steaks instead of salmon.

Preparation steps

1.
Preheat the oven to 200°C (180° fan)|400F|gas 6.
2.
Drizzle the salmon with olive oil and season generously with salt and pepper. Arrange in a roasting dish or on a baking tray. Roast for 12 - 14 minutes until the flesh is firm to the touch.
3.
Meanwhile, cook the beans in a large saucepan of salted, boiling water for 3 minutes until tender. Drain and refresh briefly in iced water.
4.
Stir together the balsamic vinegar and pomegranate seeds in a mixing bowl. Season with salt and pepper.
5.
Arrange the green beans and mint in serving dishes. Top with the salmon steaks and spoon over the pomegranate seeds and balsamic vinegar before serving.