Whole Silver Fish
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,130 mg | (28 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 151 μg | (76 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 35 ozs Sea bream (cleaned and gutted)
- 1 large onion (finely sliced)
- 2 cups roasting potatoes (peeled and sliced into 5mm thick discs)
- 1 lemon (sliced)
- lemons (juiced from one lemon)
- 2 Tbsps parsley (roughly chopped)
- 4 salad Tomatoes (sliced)
- ¼ cup extra-virgin olive oil
- 1 tsp paprika
- salt
- peppers
Preparation steps
1.
Pre-heat the oven to 180°C | 350F | gas 4.
2.
Arrange the onion, potato and most of the tomato in the base of a ceramic roasting dish large enough to hold the bream.
3.
Drizzle half of the olive oil on top and then half of the lemon juice and some seasoning.
4.
Sit the bream on top of the vegetables and arrange few lemon slices on top either side of a slice of tomato. Drizzle the remaining olive oil and lemon juice on top. Season again and sprinkle the chopped parsley evenly on top.
5.
Cover the dish with aluminium foil and bake for 25-30 minutes, then remove the foil and cook for a further 10 minutes uncovered.
6.
Remove and allow the fish to sit for a few minutes before serving directly from the dish.
