Red Snapper with Tomato Sauce

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Red Snapper with Tomato Sauce
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
547
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie547 kcal(26 %)
Protein43.53 g(44 %)
Fat29.87 g(26 %)
Carbohydrates23.08 g(15 %)
Sugar added0.52 g(2 %)
Roughage4.96 g(17 %)
Vitamin A371.06 mg(46,383 %)
Vitamin D0 μg(0 %)
Vitamin E2.06 mg(17 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.11 mg(10 %)
Niacin10.16 mg(85 %)
Vitamin B₆0.94 mg(67 %)
Folate70.53 μg(24 %)
Pantothenic acid1.67 mg(28 %)
Biotin8 μg(18 %)
Vitamin B₁₂5.27 μg(176 %)
Vitamin C38.18 mg(40 %)
Potassium1,563.5 mg(39 %)
Calcium157.41 mg(16 %)
Magnesium93.4 mg(31 %)
Iron2.51 mg(17 %)
Zinc1.26 mg(16 %)
Saturated fatty acids9.23 g
Cholesterol97.38 mg
Author of this recipe:

Ingredients

for
4
Ingredients
800 grams
large Tomatoes
3
4 tablespoons
3 tablespoons
½ teaspoon
600 grams
1
1
2
50 grams
10
green Olives (without pits)
100 milliliters
1 tablespoon

Preparation steps

1.

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.

2.

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.

3.

Place the red snapper on the tomatoes and serve.