Roman Pot Hake with Vegetables
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
235
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,241 mg | (31 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Season fish fillets with salt and pepper and drizzle with lemon juice.
2.
Soak a Roman pot in water.
3.
Trim vegetables, rinse and peel if necessary.
4.
Cut carrots and kohlrabi into thin sticks, Cut celery and scallions cut into thin slices / rings.
5.
Sauté vegetables in butter, then season with salt and pepper. Mix with broth, add parsley and place in the clay pot. Distribute the fillets on top, close the lid and place in a cold oven. Turn to 220°C (approximately 425°F) and cook about 35 minutes.
