Veggie and White Fish Gratin
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
424
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 356 mg | (375 %) | ||
| Potassium | 1,510 mg | (38 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 148 μg | (74 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 4 shallots (diced)
- 6 Bell pepper (red, yellow and green, sliced)
- 2 cloves garlic cloves (minced)
- 28 ozs white fish fillets (e. g. sole, monk fish, cut into large pieces)
- 1 Tbsp tomato puree
- 1 cup white wine
- 2 Mozzarella (cut into slices)
- ½ bunch thyme
- paprika (sweet)
- Sea salt
- cayenne pepper
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.
