Sea Bass with Cherry Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 122.8 μg | (205 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 Sea bass fillet (with skin)(each about 150 grams)
- salt
- freshly ground peppers
- lemon juice
- 12 Cherry tomatoes (with stems)
- 600 grams Napa cabbage
- 80 grams smoked Pancetta
- 2 Tbsps butter
- 1 small onion
- 1 garlic clove
- 1 Tbsp Pastry flour
- 150 milliliters Whipped cream
- freshly grated Nutmeg
- 2 Tbsps vegetable oil
Preparation steps
Rinse the fish fillets, pat dry, cut in half, season with salt and pepper and sprinkle with lemon juice. Rinse the tomatoes and pat dry.
Rinse the cabbage, cut into quarters, remove the core, cut the leaves into thin strips and blanch in boiling salted water for 1 minute. Drain, reserving some of the blanching liquid, and rinse with cold water. Cut the bacon into strips and saute in 1 tablespoon butter in a hot pan. Peel the onion and garlic, add to the pan and sweat until translucent. Sprinkle in the flour and pour in 200 ml (approximately 3/4 cup) of the blanching liquid. Mix well so there are no lumps and pour in the cream. Season with salt, pepper and nutmeg and simmer for 2 minutes. If the sauce is too thick, deglaze with some blanching liquid. Add the cabbage, reduce the heat and keep warm.
In another pan, heat the oil and brown the fish, skin sides down. Turn and cook 2 more minutes. Add the remaining butter, basting the fish with it, add the tomatoes to the pan and cook for a few minutes.
Season the cabbage, arrange on plates, place 2 fish fillets on top of each and serve garnished with cherry tomatoes.
