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Halibut with vegetables
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 28 mins
Calories:
392
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 37.23 g | (38 %) | ||
| Fat | 19.69 g | (17 %) | ||
| Carbohydrates | 18.52 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.99 g | (17 %) |
more nutritional values
| Vitamin A | 212.22 mg | (26,528 %) | ||
| Vitamin D | 8.7 μg | (44 %) | ||
| Vitamin E | 2.59 mg | (22 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 20.27 mg | (169 %) | ||
| Vitamin B₆ | 1.28 mg | (91 %) | ||
| Folate | 74.71 μg | (25 %) | ||
| Pantothenic acid | 0.99 mg | (17 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 44.41 mg | (47 %) | ||
| Potassium | 1,476.66 mg | (37 %) | ||
| Calcium | 87.9 mg | (9 %) | ||
| Magnesium | 79.8 mg | (27 %) | ||
| Iron | 2.02 mg | (13 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.31 mg | (16 %) | ||
| Saturated fatty acids | 2.87 g | |||
| Cholesterol | 90 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Preheat the oven to 200 ° C top and bottom heat Preheat.
2.
Rinse and dry zucchini, cut into 1/2 cm (approximately 1/5 inch) thick slices. Peel onions and garlic. Cut garlic into thin slices and cut onions into strips. Blanch tomatoes in boiling water, rinse in cold water, peel and dice finely. Slice olives. Grease ovenproof dish with 2 tablespoons of oil and spread vegetables in it. Season with lemon juice, salt, pepper and oregano.
3.
Rinse fish, cut into four equal pieces, sprinkle with lemon juice, season with salt and pepper and coat with remaining oil. Arrange on top of vegetables and roast in preheated oven at 200°C (approximately 400°F) for about 8 minutes.
4.
Arrange fish with vegetables on plates and garnish with fresh oregano. Serve.
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