Marinated Sole Rolls
Marinated Sole Rolls - Well wrapped presents the fish with fruity citrus flavor.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 13 g |
Preparation steps
Grease a baking dish with 1 teaspoon olive oil.
Rinse sole fillets under cold water, pat dry and cut skin side repeatedly with a knife. Roll up fillets with the skin side facing inwards and place in the baking dish.
Rinse orange and lemon in hot water, pat dry and finely grate peels. Squeeze the juice from ornage and lemon. Mix orange juice, lemon juice, orange zest and lemon zest with raisins and season with salt and pepper.
Rinse scallions, shake dry, trim and cut into narrow, sloping rings.
Pour marinade and scallions over fish rolls and sprinkle with remaining olive oil. Cover with baking dish and let rest in the refrigerator for about 12 hours.
Bake fish rolls in a preheated 220°C (approximately 425°F) and cook for 25-30 minutes.
