Sea Bass on Spinach Salad

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Sea Bass on Spinach Salad
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
318
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie318 cal.(15 %)
Protein36 g(37 %)
Fat18 g(16 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E8.7 mg(73 %)
Vitamin K117.2 μg(195 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin13.1 mg(109 %)
Vitamin B₆0.7 mg(50 %)
Folate68 μg(23 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C22 mg(23 %)
Potassium955 mg(24 %)
Calcium46 mg(5 %)
Magnesium68 mg(23 %)
Iron1.8 mg(12 %)
Iodine102 μg(51 %)
Zinc0.9 mg(11 %)
Saturated fatty acids3.7 g
Uric acid24 mg
Cholesterol107 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
4 skinless fish fillets each 120 grams (such as seabass)
salt
peppers
4 sprigs rosemary
4 slices Prosciutto
vegetable oil (to saute)
150 grams Cherry tomatoes
120 grams baby Spinach
2 Tbsps balsamic vinegar
How healthy are the main ingredients?
Spinachrosemarysalt

Preparation steps

1.

Rinse the fish and pat dry. Season one side with a little salt and pepper and put a sprig of parsley on it. Roll the fillets up and wrap the prosciutto around, secure with toothpicks.

Heat the oil in a large skillet and saute the fish, turning occasionally until golden brown, about 8 minutes. Rinse and halve the tomatoes. and add to the pan during the last 3 minutes of cooking, season with salt and pepper.

2.

Rinse, clean and spin dry the spinach. Transfer to plates. Remove the fish from the pan, remove the toothpicks and serve with the tomatoes on the spinach. Pour a little water into the pan and scrape up any browned bits. Add the vinegar and season with salt and pepper. Drizzle over the fish and spinach.