Grilled gilt–head bream with lettuce salad

45 min
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

  • Place the fish on the plate with the help of a spatula. 
  • Pour over the fried sauce and sprinkle with chopped parsley.
  • Add the salad to garnish.
Nutritional information (1 portion)
Fiber 1.06 g
Saturates 6.75 g
Monounsaturated fatty acids 22.14 g
Polyunsaturated fatty acids 15.05 g
Cholesterol 69.51 mg
Calcium 71.69 mg
Iron 2.18 mg
Zinc 1.04 mg
Vitamin A 98.36 ug
Vitamin C 5.2 g
Folic acid 29.15 ug
Salt (Sodium) 796.0 mg
Sugars 0.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.