Sea Bass Fillets with Gremolata
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
332
calories
Calories
Healthy, because
Even smarter
Nutritional values
These sea bass fillets are low in carbs and calories but packed with tons of protein.
This dish is great for low-carb dieters.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 51.7 μg | (86 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 318 mg | (32 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the gremolata
- 1 organic lemon
- ½ bunch flat-leaf parsley
- 2 cloves garlic cloves
- For the fish
- 8 small Sea bass fillet
- 2 Tbsps butter
- In addition
- 3 cups Arugula
- 4 tsps white Balsamic glaze
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Whisk, 1 Cutting board, 1 Small knife, 1 Small pot, 1 Sieve, 1 Salad bowl, 1 Salad spinner, 1 Salad server
Preparation steps
1.
Finely grate the lemon peel. Chop the parsley. Peel the garlic and dice very finely.
2.
Squeeze the lemon and turn the fish fillets in the juice. Fry the fish in butter on both sides.
3.
Put the gremolata on top of the fish, put a lid on the pan and leave to stand over a low heat for 2 minutes. Wash and sort the rocket and shake dry. Put a little rocket onto each of 4 warmed plates and sprinkle with balsamic cream. Add a couple of fish fillets to each plate and serve immediately.
