Sea Bass Fillets with Potatoes and Watercress

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Sea Bass Fillets with Potatoes and Watercress
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
470
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie470 kcal(22 %)
Protein59 g(60 %)
Fat14 g(12 %)
Carbohydrates26 g(17 %)
Sugar added2 g(8 %)
Roughage2.2 g(7 %)
Automatic
Vitamin A0.3 mg(38 %)
Vitamin D0.7 μg(4 %)
Vitamin E8 mg(67 %)
Vitamin K66.3 μg(111 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin19.1 mg(159 %)
Vitamin B₆1 mg(71 %)
Folate75 μg(25 %)
Pantothenic acid1.2 mg(20 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C50 mg(53 %)
Potassium1,632 mg(41 %)
Calcium345 mg(35 %)
Magnesium120 mg(40 %)
Iron3.3 mg(22 %)
Iodine18 μg(9 %)
Zinc2.5 mg(31 %)
Saturated fatty acids5.1 g
Uric acid422 mg
Cholesterol233 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
600 grams small, new potatoes
salt
100 grams Watercress
8 Sea bass fillet (about 80 grams)
freshly ground peppers
2 tablespoons vegetable oil
2 tablespoons butter
1 teaspoon sugar
How healthy are the main ingredients?
potatoWatercresssugarsalt

Preparation steps

1.

Rinse the potatoes and cook in boiling salted water until tender, about 20 minutes.

2.

Rinse the watercress, spin dry and transfer to plates. Rinse the sea bass and pat dry. Season with salt and pepper. Heat oil in a pan and fry sea bass skin-side down until golden brown, 3-4 minutes. Turn fillets over, remove from the heat, cover and let stand until fillets are just cooked through, 1-2 minutes.

3.

Melt the butter with the sugar in a pan and cook until lightly caramelized. Add the drained potatoes and toss to coat. Arrange potatoes on the watercress with the fish fillets and serve.

4.

If desired, serve with salsa verde.