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Tagine of fish with saffron onions
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 55 mins
Calories:
307
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 fish fillets (such as mullet, with skin; each about 180 grams)
- 1 lemon (juiced)
- 1 sm can Saffron
- 100 milliliters Vegetable broth
- 600 grams yellow onion
- 4 Tbsps olive oil
- ½ tsp Turmeric
- 1 pinch ground Cumin
- 1 pinch ground cilantro
- salt
- 2 tsps sugar
- cilantro (for garnish)
Preparation steps
1.
Rinse the fish, pat dry and sprinkle with 2-3 tablespoons lemon juice. Heat the broth to lukewarm and stir in the saffron. Peel the onions and cut into thin strips. Heat the oil in the tajine or a skillet and saute the onions over medium heat, season with salt, and stir in the turmeric, cumin and coriander, sprinkle with sugar and cook over low heat, stirring occasionally until the onions are tender, about 10 minutes. Add the saffron broth and remaining lemon juice, cover and cook 10 minutes. Place the fish in the pan, cover and cook until the fish flakes easily with a fork, about 15 minutes. Garnish with cilantro leaves and season to taste.
2.
Serve if desired with fresh pita bread.
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