Fish Fillets with Zucchini Vinaigrette

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Fish Fillets with Zucchini Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
252
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie252 kcal(12 %)
Protein18.3 g(19 %)
Fat18.28 g(16 %)
Carbohydrates4.61 g(3 %)
Sugar added0 g(0 %)
Roughage1.45 g(5 %)
Vitamin A98.26 mg(12,283 %)
Vitamin D0.54 μg(3 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.12 mg(11 %)
Niacin5.55 mg(46 %)
Vitamin B₆0.26 mg(19 %)
Folate36.59 μg(12 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.72 μg(6 %)
Vitamin B₁₂2.08 μg(69 %)
Vitamin C22.22 mg(23 %)
Potassium577.47 mg(14 %)
Calcium37.77 mg(4 %)
Magnesium42.08 mg(14 %)
Iron0.81 mg(5 %)
Iodine0.15 μg(0 %)
Zinc0.68 mg(9 %)
Saturated fatty acids2.48 g
Cholesterol51.3 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
fish fillets (such as perch, salmon, snapper, each 180 grams)
freshly ground Pepper
2 tablespoons
2
2
1
small Zucchini
1 bunch
2 tablespoons
5 tablespoons

Preparation steps

1.

Rinse fish fillets. pat dry and remove bones with tweezers. Season with salt and pepper and sprinkle with the lemon juice.

2.

Rinse scallions, trim and cut into thin rings. Rinse tomatoes and zucchini and finely dice. Rinse the basil, pat dry, pluck leaves and chop finely. Mix vinegar with 1 tablespoon hot water, salt and pepper. Whisk in the oil, season to taste and mix the vegetables with the vinaigrette.

3.

Line a steamer with parchment paper and add the fish. Bring a pot with about 1 cm (approximately 1/2 inch) of water to a boil, add the steamer, cover the fish and steam about 5 minutes over high heat.

4.

To serve, place fish fillets on warmed plates and distribute the zucchini vinaigrette on top. Serve immediately with baguette, potatoes or rice, if desired.