Salt-baked Whole Fish
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
151
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 151 cal. | (7 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 414 mg | (10 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the fish and pat dry. Season the inside and outside of the fish with pepper. Wash the parsley, shake dry then place inside the belly cavity of the fish.
2.
Heat the oven to 220°C (200° fan) | 425F | gas 7.
3.
Place the thyme, rosemary and salt in a large bowl, whisk the egg white, then fold into the salt. Add a little water if necessary. place half of the salt mixture on a baking tray lined with baking paper and put the fish on top. Now cover the fish with the remaining salt mixture. Press the mixture down firmly and smooth to seal any cracks.
4.
Bake in the oven for 25-30 minutes. Serve the fish in the salt crust and crack the crush at the table. Serve with lemon wedges.
