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French-style Stuffed Bream

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French-style Stuffed Bream
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
351
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie351 kcal(17 %)
Protein50.51 g(52 %)
Fat9.29 g(8 %)
Carbohydrates15.39 g(10 %)
Sugar added1.44 g(6 %)
Roughage3.72 g(12 %)
Vitamin A334.32 mg(41,790 %)
Vitamin D0 μg(0 %)
Vitamin E1.34 mg(11 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.36 mg(33 %)
Niacin14.65 mg(122 %)
Vitamin B₆1.19 mg(85 %)
Folate56.22 μg(19 %)
Pantothenic acid2.03 mg(34 %)
Biotin11.15 μg(25 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C37.01 mg(39 %)
Potassium1,311.49 mg(33 %)
Calcium65.29 mg(7 %)
Magnesium139.24 mg(46 %)
Iron1.57 mg(10 %)
Iodine0.89 μg(0 %)
Zinc1.56 mg(20 %)
Saturated fatty acids4.93 g
Cholesterol107.06 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8
small gilt-head bream (each approx 90 g)
1
white onion
2 cloves
6
Dried tomatoes (in oil)
1 tablespoon
½ teaspoon
1 teaspoon
runny honey
2 tablespoons
¼ cup
2

Preparation steps

1.
Rinse the gilthead bream fillets and pat dry. Peel the onions and cut into fine rings. Peel the garlic and roughly chop. Drain the tomatoes and cut into pieces.
2.
Heat the oil in a pan and fry the fennel seeds. Now add the onions and the garlic and sauté. Drizzle honey over the top and pour in the vinegar and the vegetable stock. Stir in the tomatoes and season with salt and pepper.
3.
Wash the tomatoes, remove the stalk and slice. Place on a baking tray lined with baking paper and warm in the oven at 50°C (fan).
4.
Place the bream fillets in the stock, cover with a lid and gently simmer for 4-7 minutes. Turn over once.
5.
Place two fish fillets on each plate with some tomatoes in the middle. Drizzle some of the stock over the top and serve.