Turbot with Tomato and Herb Crust

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Turbot with Tomato and Herb Crust
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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)
Calorie260 cal.(12 %)
Protein27 g(28 %)
Fat14 g(12 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D3.5 μg(18 %)
Vitamin E1.9 mg(16 %)
Vitamin K4.8 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.8 mg(82 %)
Vitamin B₆0.5 mg(36 %)
Folate43 μg(14 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C11 mg(12 %)
Potassium593 mg(15 %)
Calcium69 mg(7 %)
Magnesium76 mg(25 %)
Iron2 mg(13 %)
Iodine26 μg(13 %)
Zinc1 mg(13 %)
Saturated fatty acids7.1 g
Uric acid190 mg
Cholesterol141 mg
Complete sugar2 g

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
How healthy are the main ingredients?
shallotsaltTomato

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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