Red Snapper with Cherry Tomatoes
Red Snapper with Cherry Tomatoes - Mediterranean delights in a summery dish
Healthy, because
Even smarter
Nutritional values
This is nerve food at its best: 1 serving provides 200 percent of your daily requirement of vitamin B12! This recipe also contains a lot of iodine (for a well-functioning thyroid gland) and vitamin D (for bones and teeth).
Pair this with whole wheat bread or simple potatoes to add some dietary fiber.
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 117 μg | (59 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 75 mg |
Ingredients
- Ingredients
- 7 ozs Cherry tomatoes
- 1 bunch scallions
- 2 lemons
- 2 tsps honey
- 6 Tbsps olive oil
- salt
- peppers
- 4 fillets Red snapper fillet (with skin, each about 5 ounces)
- 2 Tbsps black olives (pitted)
- 6 sprigs Tarragon
- 2 Tbsps Caper
Kitchen utensils
Preparation steps
Rinse tomatoes and cut in half. Rinse scallions, shake dry and cut into thin rings.
Rinse lemons in hot water and wipe dry. Finely grate the zest of 1 lemon. Squeeze juice out of both lemons. Mix lemon juice and honey in a small bowl.
Drizzle a baking sheet with 3 tablespoons oil. Distribute the tomatoes, scallions and lemon zest evenly over the sheet and season with salt and pepper.
Drizzle the vegetables with half of the lemon-honey mixture and bake on the middle rack of preheated oven at 400°F/convection 350°F until vegetables are tender, about 10 minutes.
Rinse fish fillets, pat dry, and season with salt and pepper. Place fish skin-side up on the vegetables and cook until opaque throughout, about 12 minutes more.
Meanwhile, coarsely chop olives. Rinse tarragon, shake dry, pluck leaves and chop coarsely. Drain the capers.
Mix together the olives, tarragon, capers, remaining lemon-honey mixture and remaining olive oil. Arrange fish fillets and vegetables on a plate and serve with the olive-tarragon sauce.
