Red Mullet with Radicchio
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 23.37 g | (24 %) | ||
| Fat | 28.32 g | (24 %) | ||
| Carbohydrates | 1.04 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.13 g | (0 %) |
more nutritional values
| Vitamin A | 65.34 mg | (8,168 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.07 mg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.27 mg | (86 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 14.14 μg | (5 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Vitamin B₁₂ | 0.23 μg | (8 %) | ||
| Vitamin C | 8.33 mg | (9 %) | ||
| Potassium | 470.61 mg | (12 %) | ||
| Calcium | 48.72 mg | (5 %) | ||
| Magnesium | 36.26 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Zinc | 0.91 mg | (11 %) | ||
| Saturated fatty acids | 4.48 g | |||
| Cholesterol | 58.59 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Red mullet fillets (each around 180 grams) (approximately 6 ounces)
- salt
- freshly ground peppers
- 2 garlic cloves
- 2 Tbsps parsley (chopped)
- 2 sprigs Basil (leaves finely chopped)
- 4 Sage (finely chopped)
- 100 milliliters olive oil
- 3 Tbsps lemon juice
- 1 herb Radicchio
Preparation steps
1.
Season the fish with salt and pepper.
2.
For the vinaigrette: Crush the garlic with 1/2 teaspoon salt. Mix in 4 tablespoons olive oil and the lemon juice. Add the herbs and 1 pinch of pepper.
3.
Rinse the radicchio, cut in half lengthwise, place on a baking sheet, season with salt and drizzle with 2 tablespoons olive oil.
4.
Roast in a preheated oven at 220°C (approximately 425°F) for about 7 minutes.
5.
Heat the remaining olive oil in a nonstick frying pan and sear the red mullet for 3-4 minutes per side over medium heat. Distribute the radicchio and red mullet on a warm serving platter and drizzle with the vinaigrette.
