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Fish Fillets
(1 vote)
Health Score:
67 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
ready in 1 hr 20 mins
Calories:
841
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 841 cal. | (40 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,547 mg | (39 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 127 μg | (64 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 36.2 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- 600 grams white fish fillets (ready to cook, skinless, for example, cod, wolffish)
- salt
- freshly ground peppers
- Fat (for the dish)
- 4 Tbsps Vermouth
- 2 slices white bread
- 100 grams soft butter
- 2 Tbsps chopped parsley
- 300 grams fresh button Mushroom
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 200 milliliters fish stock
- 150 milliliters Whipped cream (at least 30% fat content)
- 1 splash lemon juice
- 2 Tbsps butter
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Peel potatoes, rinse, quarter lengthwise and cook for 25-30 minutes in boiling salted water.
Preheat oven to 200°C (approximately 400°F.)
2.
Remove fish fillets from oven, spread with breadcrumb mixture, press down slightly and broil for about 2 minutes, watching carefully, until fillets are nicely browned.
Drain potatoes, let evaporate and mix in pan with melted butter and freshly chopped parsley.
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