Roasted Sea Bream with Olive Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the fish
- 4 Sea bream fillets (fillets)
- lemon juice
- salt
- vegetable oil (to sauté)
- For the salsa
- 2 Tomatoes
- 1 shallot
- 2 garlic cloves
- 1 Turkish paprika (Light green)
- 120 grams black Olives (pitted)
- 1 Red chili pepper
- 1 scallion
- ½ bunch parsley
- vegetable oil (for steaming)
- salt
- freshly ground peppers
- lemon juice
Preparation steps
To make the salsa, scald the tomatoes, peel, and dice fine. Peel the shallot and garlic and chop very fine. Rinse the Turkish pepper, cut in half, remove seeds, and cut into small cubes. Slice the olives. Rinse the chile pepper, cut in half, remove seeds, and chop fine. Rinse the scallion and cut into very thin rings. Rinse and dry the parsley and chop fine.
Sauté shallot and garlic in hot oil. Add and sauté the peppers, tomato, olive pieces, and scallion rings. Mix and season with salt, pepper, and lemon juice. Add the chile and parsley. Mix and taste the salsa for seasoning. Let cool.
Drizzle the fish with lemon juice and let stand for 5 minutes. Pat dry. Sauté in hot oil until crispy on both sides. Season with salt. Serve the salsa on top of the fish fillets.
