Fish Fillets with Lemon Potato Salad

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Fish Fillets with Lemon Potato Salad
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
432
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie432 cal.(21 %)
Protein34 g(35 %)
Fat16 g(14 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K10.9 μg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin13.8 mg(115 %)
Vitamin B₆0.9 mg(64 %)
Folate50 μg(17 %)
Pantothenic acid0.9 mg(15 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂3.9 μg(130 %)
Vitamin C61 mg(64 %)
Potassium1,470 mg(37 %)
Calcium72 mg(7 %)
Magnesium95 mg(32 %)
Iron2.8 mg(19 %)
Iodine106 μg(53 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.8 g
Uric acid44 mg
Cholesterol90 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
800 grams waxy potatoes
6 scallions
150 milliliters Vegetable broth
1 fresh lemon (Juiced and zested)
5 Tbsps olive oil
salt
4 fish fillets (each about 180 grams, skinless, ready to cook, such as Zander, sea bass)
freshly ground peppers
2 Tbsps freshly chopped Fresh herbs (Parsley and dill)
Lemon wedge (for garnishing)
How healthy are the main ingredients?
potatoolive oillemonsalt

Preparation steps

1.

Scrub potatoes and cook in a steamer for about 25-30 minutes. Peel, let water evaporate slightly and cut into slices. Rinse and dry scallions, cut into rings. Add to potatoes and combine with hot broth, lemon juice and zest. Let stand for 10 minutes. Add 3 tablespoons of oil and season with salt.

2.

Rinse and pat dry fish fillets, halve, if desired, and season with salt and pepper. Heat remaining oil in a pan and cook fish fillets for 2-3 minutes per side or until godlen brown. Arrange fish fillets on potato salad and sprinkle with fresh herbs. Garnish with lemon wedges and serve.