Sea Bass Fillets with Tomatoes and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 54.62 g | (56 %) | ||
| Fat | 22.33 g | (19 %) | ||
| Carbohydrates | 9.24 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 214.87 mg | (26,859 %) | ||
| Vitamin D | 0.05 μg | (0 %) | ||
| Vitamin E | 0.27 mg | (2 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.62 mg | (114 %) | ||
| Vitamin B₆ | 1.04 mg | (74 %) | ||
| Folate | 28.89 μg | (10 %) | ||
| Pantothenic acid | 1.96 mg | (33 %) | ||
| Biotin | 2.54 μg | (6 %) | ||
| Vitamin B₁₂ | 0.89 μg | (30 %) | ||
| Vitamin C | 20.81 mg | (22 %) | ||
| Potassium | 857.61 mg | (21 %) | ||
| Calcium | 330.3 mg | (33 %) | ||
| Magnesium | 124.98 mg | (42 %) | ||
| Iron | 1.65 mg | (11 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.74 mg | (22 %) | ||
| Saturated fatty acids | 7.06 g | |||
| Cholesterol | 127.93 mg |
Ingredients
- Ingredients
- 1 Tomato
- 1 small onion
- 1 garlic clove
- 1 Tbsp olive oil
- 50 grams grated Mountain cheese
- 50 grams grated Emmentaler cheese
- salt
- freshly ground peppers
- 2 untreated Limes
- 8 thin Sea bass fillet with skin, about 80 grams each (approximately 3 ounces)
- 2 Tbsps olive oil (for the baking paper)
- 4 thyme
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Scald the tomato in boiling water, rinse in cold water, peel, remove the seeds and stalk and cut the flesh into cubes. Peel and finely chop the onion and garlic. Sweat the onion and garlic in the hot oil. Mix in the tomato and then remove from the pan. Allow to cool slightly, then mix in the cheese. Season with salt and pepper.
Rinse the lime in hot water, pat dry and cut into thin slices. Squeeze the juice of the second lime. Rinse the bass fillets, pat dry and season with salt, pepper and the lime juice. Place half of the fillets skin side down on the work surface. Spread the filling on top. Place remaining fillets skin side up on the filling and top with lime slices and thyme. Line baking sheets with parchment paper and brush with olive oil. Put the fillets on the paper and cook about 25 minutes. Remove from oven and from pan. Serve immediately. Paris well with ciabatta and fresh lettuce.
