Fish Fillets on Vegetable Bed

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Fish Fillets on Vegetable Bed
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
501
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie501 cal.(24 %)
Protein39 g(40 %)
Fat23 g(20 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.3 mg(28 %)
Vitamin K44.7 μg(75 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.9 mg(82 %)
Niacin14.3 mg(119 %)
Vitamin B₆0.9 mg(64 %)
Folate111 μg(37 %)
Pantothenic acid1.1 mg(18 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂4.2 μg(140 %)
Vitamin C36 mg(38 %)
Potassium1,291 mg(32 %)
Calcium88 mg(9 %)
Magnesium105 mg(35 %)
Iron2.3 mg(15 %)
Iodine111 μg(56 %)
Zinc1.2 mg(15 %)
Saturated fatty acids12.8 g
Uric acid121 mg
Cholesterol153 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 Tomatoes
150 grams green Peas
150 grams green Green beans
salt
2 carrots
4 fish fillets (ready to cook, skinless, á 160 g, z. B. cod)
freshly ground peppers
lemon juice
Pastry flour
20 grams clarified butter
3 Tbsps butter
1 Tbsp Pastry flour
150 milliliters dry white wine
200 milliliters fish stock
1 Tbsp fresh chopped Tarragon
50 milliliters Whipped cream
200 grams Corn (canned)
Lemon wedge (for garnishing)
How healthy are the main ingredients?
CornGreen beansWhipped creamTarragonTomatosalt

Preparation steps

1.

Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into small cubes. Clean peas and beans. Cut beans into 2 cm (approximately 3/4 inch) long pieces. Blanch peas and beans in boiling salted water for 2-3 minutes. Drain and rinse in cold water, drain again. Peel carrots and cut into small cubes or sticks. Blanch in boiling salted water for 2 minutes. Drain, rinse in cold water and drain again. 

2.

Rinse fish, pat dry, season with salt and pepper, drizzle with lemon juice and coat with flour. Heat butter in a pan and cook fish until golden brown on both sides. Remove from pan and keep warm in preheated oven at 80°C (approximately 175°F). Add 1 tablespoon of butter to the fish pan, sprinkle with flour and saute lightly, add wine. Add broth and whisk well until smooth.  

3.

Add tarragon and tomatoes into sauce, add cream and season with salt and pepper. Simmer for about 5 minutes or until slightly creamy. In another pan, heat remaining butter, add peas, beans, carrots and well drained corn, season with salt, pepper and toss well. Arrange vegetables on plates and top with fish. Drizzle with sauce and garnish with lemon wedges. Serve.

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