Turbot with Tomato and Herb Crust
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 46 min.
Ready in
Calories:
260
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls mixed Fresh herbs (such as parsley, basil and cilantro leaves)
- 1 shallot
- 3 Tbsps butter
- 1 egg yolk
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 4 turbot fillet (each about 200 grams)
- 2 Tomatoes
Preparation steps
1.
Preheat the oven to 220 ° C upper and lower heat.
2.
Rinse herbs, shake dry, pluck off leaves and chop finely. Peel shallot and chop finely. Heat 2 tablespoons of butter and ssaute shallot for about 1-2 minutes until trsanslucent, cool slightly in a bowl. Add herbs, egg yolk and breadcrumbs. Season with salt and pepper.
3.
Rinse turbot and pat dry. Season with salt and pepper. Grease a baking dish with remaining butter and place fish into it. Rinse and dry tomatoes, remove stalks and slice. Arrange tomato slices on fish and spread herb mixture on top. Bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes. Remove from oven and serve.
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