Grilled flatfish with sliced roast potatoes and sautéed organic vegetables

60 min
Type of dish: Vegetables, Fish
Temperature: Hot
Allergens
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Elaboration

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)

SERVING

  • 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 7.25 g
Saturates 3.58 g
Monounsaturated fatty acids 14.97 g
Polyunsaturated fatty acids 4.31 g
Cholesterol 124.76 mg
Calcium 190.15 mg
Iron 4.93 mg
Zinc 1.71 mg
Vitamin A 776.58 ug
Vitamin C 60.32 g
Folic acid 94.91 ug
Salt (Sodium) 716.21 mg
Sugars 7.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.