EatSmarter exclusive recipe

Redfish with Cherry Tomatoes

and Olive-Tarragon Sauce
0
Average: 0 (0 votes)
(0 votes)
Redfish with Cherry Tomatoes

Redfish with Cherry Tomatoes - Mediterranean delights in a summery dish

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
400
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie400 kcal(19 %)
Protein33 g(34 %)
Fat24 g(21 %)
Carbohydrates11 g(7 %)
Sugar added2 g(8 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D4.5 μg(23 %)
Vitamin E4.3 mg(36 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin9.1 mg(76 %)
Vitamin B₆0.6 mg(43 %)
Folate34 μg(11 %)
Pantothenic acid0.6 mg(10 %)
Biotin16 μg(36 %)
Vitamin B₁₂6 μg(200 %)
Vitamin C20 mg(21 %)
Potassium579 mg(14 %)
Calcium98 mg(10 %)
Magnesium62 mg(21 %)
Iron1.9 mg(13 %)
Iodine117 μg(59 %)
Zinc1.3 mg(16 %)
Saturated fatty acids4 g
Uric acid240 mg
Cholesterol75 mg
Development of this recipe:

Ingredients

for
4
Ingredients
7 ounces
1 bunch
2
2 teaspoons
6 tablespoons
4
fillets Redfish fillets (with skin, each about 150 grams)
2 tablespoons
Black olives (pitted)
6 sprigs
2 tablespoons
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Large knife, 1 Teaspoon, 1 Tablespoon, 1 Fine grater, 1 Citrus juicer, 1 Paper towel, 1 Small bowl, 1 Baking sheet, 1 small Whisk

Preparation steps

1.
Redfish with Cherry Tomatoes preparation step 1

Rinse tomatoes and cut in half. Rinse scallions, shake dry and cut into thin rings.

2.
Redfish with Cherry Tomatoes preparation step 2

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.

3.
Redfish with Cherry Tomatoes preparation step 3

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.

4.
Redfish with Cherry Tomatoes preparation step 4

Drizzle the vegetables with half of the lemon-honey mixture and bake on the middle rack of preheated oven at 200°C (fan oven 180°C, Level 3) (approximately 400°F/convection 350°F) until vegetables are tender, about 10 minutes.

5.
Redfish with Cherry Tomatoes preparation step 5

Rinse redfish 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.

6.
Redfish with Cherry Tomatoes preparation step 6

Meanwhile, coarsely chop olives. Rinse tarragon, shake dry, pluck leaves and chop coarsely. Drain the capers.

7.
Redfish with Cherry Tomatoes preparation step 7

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.