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Veggie and White Fish Gratin

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Veggie and White Fish Gratin
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
401
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie401 kcal(19 %)
Protein42.79 g(44 %)
Fat14.86 g(13 %)
Carbohydrates13.42 g(9 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A93.46 mg(11,683 %)
Vitamin D1.19 μg(6 %)
Vitamin E2.07 mg(17 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.19 mg(17 %)
Niacin11.82 mg(99 %)
Vitamin B₆0.77 mg(55 %)
Folate39.27 μg(13 %)
Pantothenic acid0.98 mg(16 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂4.58 μg(153 %)
Vitamin C149.04 mg(157 %)
Potassium998.81 mg(25 %)
Calcium159.82 mg(16 %)
Magnesium78.57 mg(26 %)
Iron1.8 mg(12 %)
Iodine1.78 μg(1 %)
Zinc1.19 mg(15 %)
Saturated fatty acids3.47 g
Cholesterol120.61 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 tablespoons
4
shallots (diced)
6
Bell pepper (red, yellow and green, sliced)
2 cloves
garlic (minced)
28 ounces
white fish fillets (e. g. sole, monk fish, cut into large pieces)
1 tablespoon
1 cup
2
mozzarella cheese (cut into slices)
½ bunch
paprika (sweet)
Product recommendation
Freeze: no

Preparation steps

1.
Saute the shallots, garlic and the bell peppers in hot oil in an oven dish. Add the tomato puree and pour in the white wine.
2.
Remove from the heat and put the fish fillets on the top. Season with paprika, sea salt and pepper and cover with sliced mozzarella. Sprinkle a few thyme leaves over the top.
3.
Bake in an oven preheated to 180°C | 350F | gas 4 until cooked. Add a little water if needed.
4.
Season to taste with sea salt and pepper, sprinkle the remaining thyme leaves over the top and serve.