Grilled and Filled Fish
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 57 μg | (95 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 853 mg | (21 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 602 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups young Spinach
- 1 red pepper (cut into chunks)
- 1 onion (cut into strips)
- 1 clove garlic cloves (sliced)
- ½ cup smoked Bacon (diced)
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 4 trout (ready to cook, approx. 250 g each)
Preparation steps
1.
Loosely mix together the spinach, pepper, onion, garlic and bacon. Stir in 1 tbsp oil and the lemon juice and season with salt and ground black pepper.
2.
Stuff the trout with the vegetables and brush oil over the outside. Season with salt and ground black pepper and place in a fish basket. Close securely and grill the trout on the hot barbecue for 12-15 minutes, turning occasionally.
3.
Remove from the basket and arrange on plates. If desired, serve with rice.
