Monkfish and Bacon Medallions
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1113
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,113 cal. | (53 %) | ||
| Protein | 58.31 g | (60 %) | ||
| Fat | 87.9 g | (76 %) | ||
| Carbohydrates | 25.14 g | (17 %) | ||
| Sugar added | 3.25 g | (13 %) | ||
| Roughage | 4.43 g | (15 %) |
more nutritional values
| Vitamin A | 226.07 mg | (28,259 %) | ||
| Vitamin D | 0.56 μg | (3 %) | ||
| Vitamin E | 1.86 mg | (16 %) | ||
| Vitamin B₁ | 0.55 mg | (55 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 22.88 mg | (191 %) | ||
| Vitamin B₆ | 1.12 mg | (80 %) | ||
| Folate | 57.39 μg | (19 %) | ||
| Pantothenic acid | 1.26 mg | (21 %) | ||
| Biotin | 6.44 μg | (14 %) | ||
| Vitamin B₁₂ | 2.78 μg | (93 %) | ||
| Vitamin C | 43.57 mg | (46 %) | ||
| Potassium | 1,944.94 mg | (49 %) | ||
| Calcium | 101.81 mg | (10 %) | ||
| Magnesium | 101.41 mg | (34 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Zinc | 3.24 mg | (41 %) | ||
| Saturated fatty acids | 22.4 g | |||
| Cholesterol | 156.4 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams Monkfish (ready to cook)
- salt
- freshly ground peppers
- 20 thin slices Bacon
- 1 Tbsp cane sugar
- 100 milliliters olive oil
- 2 large cooked potatoes
- 20 black Olives (pitted)
- 2 Beefsteak tomato (blanched, skins and seeds removed)
- 2 Tbsps thyme (chopped)
- 1 bunch parsley
- 100 milliliters Red wine vinegar
Preparation steps
1.
Cut the monkfish into medallions, weighing about 40 grams each (approximately 1 1/2 ounces each). Season with pepper. Wrap each piece with a slice of bacon and secure with a toothpick. Place medallions in a baking dish, sprinkle with sugar and drizzle with about 4 tablespoons olive oil. Bake in a preheated oven (220°C or approximately 425°F) for a few minutes.
2.
Peel and finely dice potatoes. Cut olives and tomatoes into small cubes. Transfer potatoes, olives and tomatoes to a bowl and mix with thyme and chopped parsley. Stir in remaining oil and vinegar and season with salt and pepper.
3.
To serve, spoon tomato salad onto a serving plate and top with monkfish medallions.
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