Sea Bass Baked on Tomatoes in the Oven
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,407 mg | (35 %) | ||
| Calcium | 378 mg | (38 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 429 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 small Sea bass fillet
- 2 large Tomatoes
- salt
- peppers
- lemons (juiced)
- 100 milliliters fish stock
- 150 grams Crème fraiche
- 2 tsps chopped Tarragon
- Tarragon (for garnish)
Preparation steps
1.
Rinse the fish fillets, pat dry, sprinkle with lemon juice, season with salt and sprinkle with chopped tarragon.
2.
Rinse the tomatoes and cut into slices.
3.
Stir the creme fraiche with the fish stock until smooth, season with salt and pepper and place in a baking dish. Put the tomato slices first and place the fish fillets on top. Cover the dish with aluminum foil and bake in preheated oven (180°C) (approximately 350°F) for about 30 minutes. Serve garnished with tarragon.
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