Grilled flatfish with sliced roast potatoes and sautéed organic vegetables

60 min
Type of dish: Fish, Vegetables
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Carrot 0.3 kg
Champignons 0.3 kg

For the flatfish (lepidorhombus boscii):

For the vegetables:

  • Peel the carrots.
  • Chop the beans and the carrot into julienne. Steam them until they are al dente.
  • Wash the mushrooms and chop them into quarters. Sauté.
  • Halve the cherry tomatoes.

Baker’s potatoes (sliced roast potatoes)


  • Heat the sliced roast potatoes and the vegetables.
  • Grill the fish.
  • Plate the potatoes on one half of the plate and the sautéed vegetables over them. on the other side of the plate, place the fish with a drizzle of olive oil.
Nutritional information (1 portion)
Fiber 8.34 g
Saturates 3.78 g
Monounsaturated fatty acids 15.18 g
Polyunsaturated fatty acids 4.69 g
Cholesterol 158.35 mg
Calcium 227.93 mg
Iron 5.89 mg
Zinc 2.04 mg
Vitamin A 919.7 ug
Vitamin C 66.8 g
Folic acid 116.2 ug
Salt (Sodium) 805.41 mg
Sugars 8.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.