Mediterranean Carp
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
220
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 639 mg | (16 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Red onions (finely chopped)
- 2 garlic cloves (finely chopped)
- 5 Tomatoes (diced)
- 3 Tbsps fresh Fresh herbs (sage, rosemary, thyme and parsley, chopped)
- 1 organic lemon (juiced and zest grated)
- 1 Carp (ready-to-eat, approx. 1.5 kg)
- ⅜ cup dry white wine
- 4 Tbsps olive oil
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Measuring cups, 1 Small pot, 1 Teaspoon, 1 Whisk, 1 Tablespoon, 1 Garlic press, 1 eckige baking dish (ca. 15 x 12 cm), 1 Plastic wrap, 1 Ladle, 2 Bowls, 1 Large knife, 1 Paper towel
Preparation steps
1.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5.
2.
Mix together the onions, garlic, tomatoes and herbs with the lemon juice and zest. Season the carp with salt and ground black pepper inside and out and stuff with half the mixture.
3.
Place in an oven-proof dish and spread with the rest of the mixture. Pour the wine over the top and drizzle with olive oil. Bake for 35-40 minutes basting every now and then with the liquid. Goes well with freshly baked white bread.
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