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Trout with Tomato
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr
Calories:
252
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,168 mg | (29 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 615 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Blanch the tomatoes, peel, quarter and place in a buttered casserole dish.
2.
Season with salt and pepper and pour in the wine.
3.
Preheat the oven to 180°C (approximately 350°F).
4.
Rinse the fish, pat dry and make slices in the skin with a sharp knife carefully. Season with salt and pepper and place skin side up on the tomato. Rinse the lemon in hot water, wipe dry, cut into thin slices and place on the fish. Place the parsley on the fish. Cover the dish with aluminum foil, close tightly and place in the preheated oven.
5.
Cook the fish for about 30 minutes.
6.
Remove the dish from the oven, remove the foil and serve the fish served with tomatoes on plates.
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