Stuffed Whole Fish with Nuts
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(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 25 min.
Preparation
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 264 mg | (7 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Casserole dish, 1 Cutting board, 1 Large knife, 1 Fine grater, 1 Sieve, 1 Slotted spatula, 1 Grill pan, 1 Tablespoon, 1 Oven rack
Preparation steps
1.
Heat the oven to 140°C (120° fan) 275°F gas 1. Place a large sheet of double thickness foil on a large baking tray.
2.
Place the fish on the baking tray. Rub all over with olive oil, salt and pepper. Cut through the salmon horizontally to form a cavity.
3.
Finely grate the zest from both lemons and squeeze the juice from 1 lemon.
4.
Mix together the herbs, breadcrumbs, lemon zest and juice, butter and chopped almonds. Season with salt and pepper.
5.
Spread the stuffing on the cavity, place the other side of the salmon on top and sprinkle any remaining stuffing on top of the fish.
6.
Tie the salmon in a criss-cross pattern with kitchen string. Wrap the foil over the salmon to make a loose but tightly sealed parcel.
7.
Bake for about 2 hours until the salmon is cooked through. Cool completely in the foil.
8.
Remove the foil and place on a serving plate. Garnish with parsley.
