Haddock with Spinach and Cauliflower

0
Average: 0 (0 votes)
(0 votes)
Haddock with Spinach and Cauliflower
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
217
calories
Calories

Healthy, because

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories217 kcal(10 %)
Protein31.1 g(32 %)
Fat6.11 g(5 %)
Carbohydrates6.9 g(5 %)
Roughage3.76 g(13 %)
Saturated fatty acids3.06 g

Ingredients

for
4
Ingredients
4 pieces Haddock fillet (about 150 grams each)
Iodized salt (with fluoride)
freshly ground peppers
2 tablespoons lemon juice
1 generous pinch ground saffron
2 tablespoons butter
1 small Cauliflower
100 grams chickpeas (canned)
½ teaspoon Coriander
1 handful Spinach
parsley
How healthy are the main ingredients?
chickpeasSpinachCauliflowerCauliflowerparsley

Preparation steps

1.

Drizzle the fish with lemon juice and season with salt and pepper.

2.

Divide the cauliflower into florets, rinse and cook in salted water for about 8 minutes until al dente. Drain, rinse cold and drain again.

Drain the chickpeas.

3.

Rinse and trim the spinach and shake dry.

4.

Heat some butter in a pan, stir in the saffron and sear the fish fillets on each side for about 3 minutes.

In a saucepan, heat some more butter and add the coriander seeds. Toss the cauliflower and chickpeas in it and heat through. Season with salt and pepper.

5.

Spread some spinach leaves on a plate and arrange the remaining vegetables and the fish on top. Serve garnished with parsley.