Monkfish Cutlets with Tomatoes

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Monkfish Cutlets with Tomatoes
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
712
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie712 cal.(34 %)
Protein54 g(55 %)
Fat50 g(43 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A0.6 mg(75 %)
Vitamin D6.1 μg(31 %)
Vitamin E6.8 mg(57 %)
Vitamin K21.5 μg(36 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin14.8 mg(123 %)
Vitamin B₆0.5 mg(36 %)
Folate113 μg(38 %)
Pantothenic acid2.5 mg(42 %)
Biotin24.3 μg(54 %)
Vitamin B₁₂6 μg(200 %)
Vitamin C46 mg(48 %)
Potassium1,015 mg(25 %)
Calcium685 mg(69 %)
Magnesium114 mg(38 %)
Iron2.7 mg(18 %)
Iodine102 μg(51 %)
Zinc5.1 mg(64 %)
Saturated fatty acids22.6 g
Uric acid293 mg
Cholesterol342 mg
Complete sugar5 g

Ingredients

for
2
Ingredients
400 grams Monkfish (small serving pieces)
2 Tbsps lemon juice
salt
freshly ground peppers
1 Tbsp Pastry flour
2 eggs
100 grams Parmesan (grated)
1 tsp chopped Fresh herbs (Thyme, oregano, parsley)
3 Tbsps olive oil
2 Tbsps butter
3 Tomatoes (peeled, cored and diced)
Lemon wedge (for garnishing)
Fresh herbs (for garnishing)
How healthy are the main ingredients?
Parmesanolive oilsalteggTomato

Preparation steps

1.

Drizzle fish pieces with lemon juice, season with salt and pepper and coat with flour.

2.

Whisk eggs with cheese and herbs. Dip fish into egg mixture.

3.

Heat olive oil and butter in a pan and cook fish pieces until golden. Arrange on warmed plates. Heat remaining oil in a pan and saute tomatoes to a few minutes. Spread over fish. 

4.

Garnish with lemon wedges and herbs, serve.

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