Red Snapper with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 43.53 g | (44 %) | ||
| Fat | 29.87 g | (26 %) | ||
| Carbohydrates | 23.08 g | (15 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 4.96 g | (17 %) |
| Vitamin A | 371.06 mg | (46,383 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.06 mg | (17 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 10.16 mg | (85 %) | ||
| Vitamin B₆ | 0.94 mg | (67 %) | ||
| Folate | 70.53 μg | (24 %) | ||
| Pantothenic acid | 1.67 mg | (28 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 5.27 μg | (176 %) | ||
| Vitamin C | 38.18 mg | (40 %) | ||
| Potassium | 1,563.5 mg | (39 %) | ||
| Calcium | 157.41 mg | (16 %) | ||
| Magnesium | 93.4 mg | (31 %) | ||
| Iron | 2.51 mg | (17 %) | ||
| Zinc | 1.26 mg | (16 %) | ||
| Saturated fatty acids | 9.23 g | |||
| Cholesterol | 97.38 mg |
Ingredients
- Ingredients
- 800 grams large Tomatoes
- 3 garlic cloves
- 4 Tbsps olive oil
- salt
- peppers
- 3 Tbsps balsamic vinegar
- ½ tsp sugar
- 600 grams Red snapper fillet
- 1 White roll
- 1 small Fennel bulb
- 2 garlic cloves
- 50 grams butter
- 10 green Olives (without pits)
- salt
- peppers
- 100 milliliters white wine
- 1 Tbsp chopped Tarragon
Preparation steps
Blanch the tomatoes for a few seconds, remove, peel, quarter, core and finely dice. Peel the garlic and finely chop. Heat the olive oil in a pot, add the tomato and diced garlic, season with salt and pepper, cover and simmer for about 20 minutes. Season with vinegar and sugar.
Rinse the fish, pat dry and cut into serving pieces. Finely dice the roll. Rinse the fennel bulb, cut in half lengthwise, cut out the stalk and finely dice. Peel the garlic and finely chop. Dice the olives. Heat the butter in a pan, sauté the fennel and garlic and season with salt and pepper. Add the olives and bread cubes with tarragon and stir. Place the fish fillets in a greased baking dish. Pour in the wine. Spread the fennel-olive paste on the fish fillets and bake in a preheated oven (200°C) (approximately 400°F) for about 20 minutes.
Place the red snapper on the tomatoes and serve.
