Turbot Fillet with Sun-Dried Tomatoes
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
173
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 sticks Celery
- 3 scallions
- 75 grams sun-dried Tomatoes (in oil)
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 175 milliliters dry white wine
- 600 grams turbot fillet (with skin)
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) top / bottom heat. Rinse and trim the celery and scallions, thinly slice the scallions and dice the celery. Drain the tomatoes well.
2.
Grease an ovenproof dish with a little of the tomato oil and distribute the celery, scallions and herbs evenly. Spread the tomatoes over the top and pour in the white wine.
3.
Rinse the fish, pat dry, divide into 4 equal portions, season with salt and pepper and place on the vegetables skin side up. Cook for 15-20 minutes in the preheated oven. Remove from the oven, remove the skin and serve the fish with the vegetables on a warm plate.
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