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 1.17 g
Saturates 7.44 g
Monounsaturated fatty acids 23.22 g
Polyunsaturated fatty acids 15.76 g
Cholesterol 126.21 mg
Calcium 116.46 mg
Iron 3.5 mg
Zinc 1.74 mg
Vitamin A 125.1 ug
Vitamin C 6.25 g
Folic acid 47.48 ug
Salt (Sodium) 890.52 mg
Sugars 0.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.