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White Fish with Citrus and Capers

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White Fish with Citrus and Capers
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
341
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie341 kcal(16 %)
Protein38.46 g(39 %)
Fat14.14 g(12 %)
Carbohydrates16.67 g(11 %)
Sugar added0 g(0 %)
Roughage8.05 g(27 %)
Vitamin A136.95 mg(17,119 %)
Vitamin D8.63 μg(43 %)
Vitamin E1.71 mg(14 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.15 mg(14 %)
Niacin19.66 mg(164 %)
Vitamin B₆1.09 mg(78 %)
Folate109.29 μg(36 %)
Pantothenic acid1.07 mg(18 %)
Biotin7.44 μg(17 %)
Vitamin B₁₂1.91 μg(64 %)
Vitamin C30.16 mg(32 %)
Potassium1,264.58 mg(32 %)
Calcium84.84 mg(8 %)
Magnesium120.18 mg(40 %)
Iron2.19 mg(15 %)
Zinc1.29 mg(16 %)
Saturated fatty acids7.75 g
Cholesterol119.83 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
2
unwaxed lemons (one juiced, one sliced)
21 ounces
Halibut (skinned, ready to cook)
2 tablespoons
¼ cup

Preparation steps

1.
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.
2.
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.
3.
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.
4.
Melt the butter in a pot and drizzle over the fish. Add the artichokes and serve immediately.