Fish on Bed of Vegetables

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Fish on Bed of Vegetables
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
250
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie250 cal.(12 %)
Protein31 g(32 %)
Fat7 g(6 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K44.4 μg(74 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin11.1 mg(93 %)
Vitamin B₆0.7 mg(50 %)
Folate87 μg(29 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂3.9 μg(130 %)
Vitamin C18 mg(19 %)
Potassium1,061 mg(27 %)
Calcium75 mg(8 %)
Magnesium62 mg(21 %)
Iron1.4 mg(9 %)
Iodine110 μg(55 %)
Zinc0.5 mg(6 %)
Saturated fatty acids3.1 g
Uric acid72 mg
Cholesterol98 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
600 grams fish fillets (ready to cook, such as cod or salmon)
2 carrots
2 stalks Celery
1 stalk Leeks
200 milliliters dry white wine
1 Tbsp butter
salt
freshly ground peppers
How healthy are the main ingredients?
LeekCelerycarrotsalt

Preparation steps

1.
Preheat the oven to 200 ° C convection.
2.

Rinse fish fillet and pat dry. Rinse vegetables, peel and cut into fine strips. Spread vegetables evenly in an ovenproof pan and add wine to the pan. Spread butter flakes on top. Cut fish fillets into 4 pieces and arrange on top of the vegetables. Season with salt and pepper and cover with aluminum foil. Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes.

3.

Remove foil, season to taste and serve.  

4.

If desired, serve with cream sauce.