Sea Bream with Vegetable Noodles and Spaghetti
Sea Bream with Vegetable Noodles and Spaghetti - Delicate sea bream is steamed and served on a bed of pasta shaped vegetables and spaghetti.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 55.9 μg | (93 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,624 mg | (41 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 108 μg | (54 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 carrots (200 grams)
- 2 small Zucchini (400 grams)
- 1 shallot
- 50 grams Spaghetti
- salt
- 1 Tomato
- 3 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- peppers
- 2 Sea bream fillets (150 grams)
- 5 Tbsps lemon juice
Kitchen utensils
Preparation steps
Rinse and trim the carrots and zucchini, cut with a spiral cutter into long strips. Cut 2 tablespoons of the sliced vegetables into small cubes.
Peel the shallots, finely chop and mix with the diced vegetables.
Cook the spaghetti according to package directions until al dente.
Meanwhile, blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter and remove the seeds.
For the marinade whisk together the vinegar and oil, season with salt and pepper.
Rinse the sea bream rinse under cold water and pat dry. Sprinkle with the lemon juice, season with salt and pepper.
Place the spiral cut vegetable noodles in a steamer, put the fish on top and cook over a pan of simmering water until the fish is cooked through, about 6-8 minutes.
Mix the vegetable noodles with the spaghetti, season with salt and pepper, drizzle with a little of the marinade and roll each half using a long fork.
Divide the tomato quarters and diced vegetables between 2 plates. Arrange the fish on the tomatoes and vegetable noodles and spaghetti, sprinkle with the remaining marinade.
