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Ingredients

for
4
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Turbot Fillet with Sun-Dried Tomatoes

Turbot Fillet with Sun-Dried Tomatoes

30 min., ready in 50 min.
Time:
173
calories
Calories:
Health Score:
86 / 100
Ingredientsfor  
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
How healthy are the main ingredients?
CeleryTomatorosemarythymesalt
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Preparation
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.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie173 cal.(8 %)
Protein26 g(27 %)
Fat3 g(3 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
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