Halibut with Cherry Tomatoes and Olives
Halibut with Cherry Tomatoes and Olives - This fish dish takes you away to a Mediterranean holiday!
Healthy, because
Even smarter
Nutritional values
The delicious fish gratin provides a colourful mix of nutrients with only a few calories. In addition, the dish contains very little fat, most of which consists of unsaturated fatty acids.
As far as fish is concerned, you can vary according to your taste - for example, you can even add cod or salmon.
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 8.7 μg | (44 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 34.5 mg | (36 %) | ||
| Potassium | 1,290 mg | (32 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 38 mg |
Ingredients
- Ingredients
- 400 grams new potatoes
- salt
- 400 grams Cherry tomatoes
- 4 Halibut fillet (about 160 grams)
- peppers
- 1 Tbsp olive oil
- 100 milliliters dry white wine
- 100 grams black Olives (pitted)
- 2 stalks Basil
Preparation steps
Scrub potatoes and cook in salted water for about 25 minutes. Drain and cool.
Rinse tomatoes. Rinse fish under cold water and pat dry. Season with salt and pepper.
Grease a baking dish with 1 teaspoon oil.
Halve potatoes lengthwise, cut into slices and spread in the baking dish. Season with salt and pepper and pour in the wine. Place fish on potatoes, top with tomatoes and sprinkle the olives over everything. Drizzle with remaining oil and season with salt and pepper.
Bake in preheated oven at 180°C (convection oven 160°C; gas mark 2–3) (approximately 350°F/convection 325°F) for about 20 minutes.
Meanwhile, rinse the basil, shake dry, pluck leaves and discard the stems. Garnish the finished dish with basil leaves to serve.
