Spaghetti with Fish
Spaghetti with Fish - Vegetables give the dish a pleasant tart note.
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
The dietary fibres from chicory and wholemeal pasta ensure long-lasting satiety and stimulate digestion.
If you don't like fish or are on a vegetarian diet, you can also replace the redfish with fried tofu cubes.
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 905 mg | (23 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 379 mg | |||
| Cholesterol | 54 mg |
Ingredients
- Ingredients
- 1 onion
- 500 grams Endive
- 500 grams redfish fillet
- 400 grams Spaghetti
- salt
- 2 Tbsps Corn oil
- 100 milliliters Vegetable broth
- 100 grams Sour cream
- 1 tsp Horseradish cream (jarred)
- 1 splash lemon juice
- peppers
- 1 pc Parmesan (20 grams)
Preparation steps
Peel and rinse onion and endive and cut both into strips.
Rinse rose fish fillet under cold water, pat dry and cut into bite-size pieces.
Cook spaghetti until al dente in boiling salted water according to package directions.
Meanwhile heat 1 tablespoon oil in pan. Fry onion and endive for 2-3 minutes over medium heat. Pour in broth and simmer for 5 minutes at low heat.
Stir sour cream and horseradish into broth and season with lemon juice, salt and pepper.
Heat remaining oil in another pan and cook fish over medium heat for 2-3 minutes on each side until golden brown.
Add fish to vegetables and leave for 1-2 minutes.
Drain pasta, mix gently with fish and vegetables, distribute onto 4 plates and grate Parmesan overtop.
