White Fish with Citrus and Capers

Name: White Fish with Citrus and Capers
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 Artichoke; 2 unwaxed lemons (one juiced, one sliced); 21 ounces Halibut (skinned, ready to cook); olive oil; 2 tablespoons Caper; 0.25 cup butter

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

341

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	341 kcal	(16 %)
Protein	38.46 g	(39 %)
Fat	14.14 g	(12 %)
Carbohydrates	16.67 g	(11 %)
Sugar added	0 g	(0 %)
Roughage	8.05 g	(27 %)

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more nutritional values

Vitamin A	136.95 mg	(17,119 %)
Vitamin D	8.63 μg	(43 %)
Vitamin E	1.71 mg	(14 %)
Vitamin B₁	0.18 mg	(18 %)
Vitamin B₂	0.15 mg	(14 %)
Niacin	19.66 mg	(164 %)
Vitamin B₆	1.09 mg	(78 %)
Folate	109.29 μg	(36 %)
Pantothenic acid	1.07 mg	(18 %)
Biotin	7.44 μg	(17 %)
Vitamin B₁₂	1.91 μg	(64 %)
Vitamin C	30.16 mg	(32 %)
Potassium	1,264.58 mg	(32 %)
Calcium	84.84 mg	(8 %)
Magnesium	120.18 mg	(40 %)
Iron	2.19 mg	(15 %)
Zinc	1.29 mg	(16 %)
Saturated fatty acids	7.75 g
Cholesterol	119.83 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 4
Artichoke; 2
unwaxed lemons (one juiced, one sliced); 21 ounces
Halibut (skinned, ready to cook); olive oil; 2 tablespoons
Caper; ¼ cup
butter

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Preparation steps

Cut the tips (approx. 1/3) off the artichokes and remove the hard leaves, the stem and the bottom of the heart. Remove the fibre. Drizzle the artichokes with the lemon juice. Cook them in salt water for around 10 min. Drain, leave to cool, and slice.

Season the fish and then fry in hot oil until golden brown. Reduce the heat and leave to cook until firm yet slightly springy to the touch.

Heat some oil in another pan and fry the artichoke hearts. Season the lemon slices and the capers with salt and ground black pepper and arrange with the fish on preheated plates.

Melt the butter in a pot and drizzle over the fish. Add the artichokes and serve immediately.