Sea Bream with Mediterranean Herbs and Lemons
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Sea bream (red, about 600 grams, ready to cook)
- 2 sprigs rosemary
- 2 sprigs Laurel leaf
- 2 Tbsps olive oil
- white wine
- 1 jar fish stock (400 ml)
- 1 Tbsp salt
- 1 tsp black peppercorns
- 2 lemons (organic)
Preparation steps
1.
Rinse fish under running water.
2.
Rinse rosemary and bay leaves and pat dry. Heat the olive oil in a pot. Add herbs and sauté briefly. Add white wine and fish stock. Season with salt and peppercorns and bring to a boil. Transfer liquid to an oven-proof dish or pan and place the sea bream on top.
3.
Rinse lemons, cut into slices and place on the fish.
4.
Cover and bake in a preheated oven at 200°C (convection: 180°C, gas mark 3-4) (approximately 400°F/convection 350°F) for 30-35 minutes. Serve the fish with the broth.
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