Fish with Asparagus En Papillote
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 97.9 μg | (163 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 289 μg | (96 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,209 mg | (30 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 475 μg | (238 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse fish and pat dry. Rinse lime in hot water and cut into thin slices. Rinse and peel asparagus, trim woody ends. Cut stalks into about 6 cm long pieces (approximately 2 1/2 inch). Combine asparagus and slices of lime with sugar, nut oil and basil. Season with salt and pepper and spread on four pieces of baking paper (about 30 x 30 cm) (approximately 12 x 12 inches). Top with fish, season with a little salt and pepper and fold in paper tightly. Tie with kitchen strings and arrange on a baking sheet. Bake in preheated oven at 180°C (approximately 350°F) for 15-20 minutes.
2.
Remove from the oven and transfer to plates. Uncover carefully and serve garnished with basil.
