Red Snapper with Vegetables

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Red Snapper with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
525
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie525 kcal(25 %)
Protein55.62 g(57 %)
Fat25.18 g(22 %)
Carbohydrates11.31 g(8 %)
Sugar added0 g(0 %)
Roughage3.87 g(13 %)
Vitamin A235.76 mg(29,470 %)
Vitamin D0 μg(0 %)
Vitamin E2.42 mg(20 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.09 mg(8 %)
Niacin11.82 mg(99 %)
Vitamin B₆1.03 mg(74 %)
Folate46.39 μg(15 %)
Pantothenic acid2.18 mg(36 %)
Vitamin B₁₂7.27 μg(242 %)
Vitamin C19.27 mg(20 %)
Potassium1,638.43 mg(41 %)
Calcium175.48 mg(18 %)
Magnesium103.31 mg(34 %)
Iron1.61 mg(11 %)
Zinc1.23 mg(15 %)
Saturated fatty acids9.09 g
Cholesterol120.8 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
2 tablespoons
150 milliliters
150 milliliters
50 grams
1 splash
2
1
2 centimeters
3 tablespoons
1 tablespoon
freshly chopped Thyme
800 grams

Preparation steps

1.

Peel the shallot and chop finely. Heat 1 tablespoon butter in a pan and add shallot. Sauté until translucent. Deglaze with the wine and the stock. Simmer gently for a few minutes. Then mix with the remaining butter and the crème fraîche, stirring until creamy. Do not allow it to boil. Season with lemon juice and salt.

2.

Rinse the fennel, cut in half, remove the hard stalk and cut the halves into fine slices. Peel garlic and ginger and cut into slices. Fry garlic and ginger along with the fennel in a pan in 2 tablespoons hot oil until golden brown, 5-6 minutes. Sprinkle in the thyme and season it with salt and pepper.

3.

Rinse the red snapper, pat dry and cut into 8 pieces of approximately equal size. Season with salt and pepper and fry in remaining oil in another non-stick pan on the skin side until golden brown, about 5 minutes. Turn fish and cook for 1-2 minutes over low heat.

4.

Arrange fennel on plates, top with the fish and the sauce (stirring sauce again, if necessary) and serve.