Fried Snapper with Tomato Sauce

0
Average: 0 (0 votes)
(0 votes)
Fried Snapper with Tomato Sauce
share Share
print
bookmark_border Copy URL
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
808
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie808 cal.(38 %)
Protein36 g(37 %)
Fat64 g(55 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.7 mg(88 %)
Vitamin D5.4 μg(27 %)
Vitamin E7.8 mg(65 %)
Vitamin K25 μg(42 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin12.6 mg(105 %)
Vitamin B₆1 mg(71 %)
Folate168 μg(56 %)
Pantothenic acid2.6 mg(43 %)
Biotin39.7 μg(88 %)
Vitamin B₁₂6.3 μg(210 %)
Vitamin C54 mg(57 %)
Potassium1,363 mg(34 %)
Calcium138 mg(14 %)
Magnesium104 mg(35 %)
Iron4.8 mg(32 %)
Iodine66 μg(33 %)
Zinc2 mg(25 %)
Saturated fatty acids25.4 g
Uric acid420 mg
Cholesterol439 mg
Complete sugar11 g

Ingredients

for
2
Ingredients
2 redfish fillet (each 160 grams)
salt
black peppers (freshly ground)
lemons (juice)
1 Eggplant (About 300 grams)
2 garlic cloves
1 onion
4 Tomatoes
Basil
4 Tbsps olive oil
125 milliliters Red wine
2 egg yolks
3 Tbsps Whipped cream
60 grams butter
How healthy are the main ingredients?
olive oilWhipped creamsaltlemonEggplantgarlic clove

Preparation steps

1.

Season fish fillets with salt, pepper and lemon juice.

2.

Rinse the eggplant, trim, and cut crosswise into slices. Sprinkle with salt and let stand for about 20 minutes.

3.

Peel garlic and onion and chop finely.

4.

Blanch tomatoes in boiling water, peel, remove seeds and cut into small pieces. Rinse the basil, pat dry and cut into strips.

5.

Fry garlic and onions in hot olive oil.

6.

Add chopped tomatoes and cook over low heat for about 5 minutes. Season with salt and pepper and pour in red wine. Simmer another 10 minutes.

7.

Whisk the egg yolks with cream. Blot the eggplant slices until dry. Season lightly with pepper. Heat 40 grams (approximately 3 tablespoons) butter in a pan. Pull the eggplant slices through the egg mixture and fry on both sides in butter. Remove and keep warm.

8.

Heat the remaining butter in a frying pan and fry the fish fillets on each side for 2 -3 minutes.

9.

Season the tomato sauce and stir in basil. Distribute eggplant slices on 2 plates. Top with fish fillets and tomato sauce.