Fish with Tomatoes and Rhubarb-Wine Sauce
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
257
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 756 mg | (19 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 271 μg | (136 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 400 grams Rhubarb
- 1 Tbsp butter
- 2 slices ginger
- ½ Vanilla bean
- 3 cloves
- 2 Star anise
- 1 tsp pink peppercorns
- 2 Tbsps sugar
- 150 milliliters dry white wine
- 4 Red mullet fillets (about 150 grams)
- 2 Tbsps olive oil
- 150 grams yellow Cherry tomatoes
- salt
- Red pepper flakes
- ½ tsp lemon zest
Preparation steps
1.
Peel and finely chop shallot. Rinse, trim and cut rhubarb into 2 cm (approximately 3/4-inch) wide pieces. Cook shallot, rhubarb and ginger in melted butter. Slit the vanilla bean, and add to the pan along with cloves, star anise, peppercorns and sugar. Add wine and simmer over low heat, about 5 minutes.
2.
Rinse fish fillets and pat dry. Heat olive oil in a nonstick pan. Add fish and cook, skin-side down, about 3 minutes. Add tomatoes to the pan and sprinkle fish with salt, red chile flakes and lemon zest. Turn fish and season again. Remove from heat and let fish cook in the residual heat from the pan, about 1 minute more.
3.
Season the rhubarb sauce. Divide fish and tomatoes among plates and serve with rhubarb sauce.
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