Sea Bass with Herbs and Tomato Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 861 cal. | (41 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 42.8 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,433 mg | (36 %) | ||
| Calcium | 334 mg | (33 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 464 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams Linguine
- salt
- 8 Sea bass fillet (with skin, each about 60-80 grams)
- 250 grams Tomatoes
- 1 onion
- 2 garlic cloves
- 1 handful flat-leaf parsley
- 4 sprigs Lovage
- 4 sprigs Basil
- freshly ground peppers
- Pastry flour (for dusting)
- 8 Tbsps olive oil
- 2 Tbsps butter
Preparation steps
Cook spaghetti according to package instructions in boiling salted water until al dente. Drain. Rinse fish and pat dry with paper towels. Score skin with a knife at an angle 2-3 times. Rinse tomatoes and remove stems. Blanch in boiling water for about 1 minute, rinse in cold water and peel.
Chop tomatoes into small cubes. Peel onion and garlic and dice finely. Rinse herbs and pat dry with paper towels. Pluck off leaves. Chop parsley and lovage, cu basil into small pieces.
Season fish with salt and pepper and sprinkle skin with flour. Heat 2 tablespoons of olive oil in a saucepan. Saute garlic and onion until soft. Add diced tomatoes, season with salt and pepper. Bring to a boil and add half of basil.
Heat 3 tablespoons of olive oil in a nonstick skillet and cook fish fillets, skin side down first, for 2-3 minutes. Turn over and cook for 2 more minutes. Heat remaining olive oil and butter in a large pan. Add pasta and heat, stirring, add remaining herbs and season with salt and pepper.
Arrange pasta, tomatoes and fish fillets on plates and serve immediately.
