Whole Bream with Zucchini and Cherry Tomato

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Whole Bream with Zucchini and Cherry Tomato
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Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
248
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie248 cal.(12 %)
Protein14 g(14 %)
Fat18 g(16 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D1 μg(5 %)
Vitamin E3.3 mg(28 %)
Vitamin K22.2 μg(37 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.4 mg(29 %)
Folate62 μg(21 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C47 mg(49 %)
Potassium535 mg(13 %)
Calcium122 mg(12 %)
Magnesium63 mg(21 %)
Iron3.1 mg(21 %)
Iodine35 μg(18 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2.7 g
Uric acid126 mg
Cholesterol35 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 large Sea bream (about 900 g/2 kg, scaled and gutted)
1 lemon (juiced)
4 Tbsps olive oil
4 sprigs rosemary
4 sprigs thyme
1 lemon (sliced)
2 small Zucchini (sliced)
7 ozs cherry Tomatoes
¾ cup pitted green olives (sliced)
How healthy are the main ingredients?
Tomatoolive oilrosemarythymelemonZucchini

Preparation steps

1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Wash the fish, pat dry and make 3 - 4 diagonal cuts on each side. Season the fish inside and out with salt and drizzle with the lemon juice and 2 tablespoons of the oil.
3.
Tuck rosemary and thyme leaves into the slits of the fish and place the remainder with the lemon slices into the cavity.
4.
Lay the courgette slices in the bottom of a greased ovenproof dish, overlapping as you go, place the fish on top and scatter the tomatoes around.
5.
Drizzle over the remaining oil, cover with foil and bake in the oven for 15 minutes. Scatter over the olives, return the dish to the oven and bake for a further 10-15 minutes or until the fish is cooked through.

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