Redfish with Tomatoes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
303
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 842 mg | (21 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 redfish fillet (each about 160 grams, ready to cook)
- 2 Tbsps olive oil
- 1 Tbsp thyme
- 1 Tbsp scallions
- peppers (coarsely ground)
- 1 bay leaf
- 200 milliliters white wine
- 4 Juniper berries
- 500 grams Cherry tomatoes
- 100 grams green Olives (pitted)
- 1 garlic clove (finely chopped)
- lemon juice
- Sea salt
- Basil (for garnishing)
Preparation steps
1.
Rinse redfish, pat dry and place in a baking dish. Combine white wine with thyme, chives, bay leaf, pepper and juniper berries and cover fish with the marinade. Cover and let stand for about 2 hours.
2.
Rinse and halve or quarter tomatoes, depending on size.
3.
Remove fish from the marinade and season with salt. Heat oil in a pan and cook fish for about 2-3 minutes per side or until golden brown. Arrange fish on warmed plates. Saute garlic in the same pan for a few seconds, add tomatoes and olives and saute briefly. Add marinade and simmer for a few minutes. Season with salt and drizze fish with the sauce. Garnish with basil and serve.
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