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Perch with bacon and mushrooms
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
396
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 915 mg | (23 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 Perch fillet (each 150 grams)
- 30 grams melted butter
- salt
- freshly ground peppers
- 1 pinch Piment d'Espelette
- 5 sprigs Dill
- 1 scallion
- 350 grams Porcini mushroom (or chanterelles)
- 8 slices Bacon
- 1 Tbsp butter
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Rinse the perch fillets and pat dry with paper towels. Laying next to each otherr with the skin side up in a baking dish and season with salt, pepper and 4 pinches of chile. Rinse the dill, shake dry and cut the leaves small. Trim the scallion, rinse and cut into rings.
2.
Clean the mushrooms and cut large mushrooms into slices. Halve the bacon slices. Cook the perch in a preheated oven for about 10 minutes. Heat the butter in a frying pan and cook mushrooms and bacon 6-8 minutes, turning occasionally. Season with salt and pepper. Distribute the fish, mushrooms and bacon on plates. Garnish with dill, scallion and remaining chile and serve.
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