Sea bass with salad and courgette filled with quinoa and vegetables
Small sea bass, farmed 1.25 kg
lettuce assortment (mesclun) 0.15 kg
To make this recipe the following preparations are necessary:
- Grilled fish (process).
- Fried sauce for grilled fish.
- Courgette filled with quinoa and vegetables.
- Mixed lettuce salad.
- Heat two courgettes in the oven.
- Place the fish on the plate and cover with the fried sauce.
- Place the salad and the filled courgette next to it.
Nutritional information (1 portion)
Fiber 6.32 g
Saturates 4.16 g
Monounsaturated fatty acids 19.19 g
Polyunsaturated fatty acids 3.42 g
Cholesterol 114.02 mg
Calcium 167.5 mg
Iron 5.0 mg
Zinc 2.41 mg
Vitamin A 506.75 ug
Vitamin C 84.71 g
Folic acid 91.36 ug
Salt (Sodium) 476.04 mg
Sugars 14.46 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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