Roasted Tomato Slices
with redfish
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
303
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,023 mg | (26 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 portions redfish fillet (150 grams)
- 3 Tbsps olive oil
- salt
- peppers
- cilantro
- 500 grams Plum tomato
- 1 organic Orange
- 1 bunch scallions
- 1 Tbsp Currants
Preparation steps
1.
Lay the fish fillets on a lined baking sheet, drizzle with olive oil and season with salt and pepper. Rinse the cilantro, shake dry, chop coarsely and shower over the fish.
Bake in a preheated oven on the middle rack at 200°C (approximately 400ºF / gas mark: 3-4) for 8-10 minutes.
2.
Rinse the tomatoes and cut into slices. Rinse the orange, pat dry and grate the zest. Rinse the scallions and cut into pieces.
3.
Heat some olive oil in a nonstick skillet and sauté the tomato slices and scallions for 3-4 minutes. Add the orange zest and currants and toss briefly. Squeeze the juice from the orange and drizzle over the tomatoes. Season with salt and pepper and serve with the redfish fillets.
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