Sea bass with salad and courgette filled with quinoa and vegetables

50 min
Type of dish: Fish, Main course, Vegetables
Temperature: Hot
Allergens
Fish
Fish
Sulfites
Sulfites
Elaboration

To make this recipe the following preparations are necessary:

SERVING

  • 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 9.25 g
Saturates 4.45 g
Monounsaturated fatty acids 19.93 g
Polyunsaturated fatty acids 4.29 g
Cholesterol 170.12 mg
Calcium 217.52 mg
Iron 8.11 mg
Zinc 3.98 mg
Vitamin A 597.25 ug
Vitamin C 100.18 g
Folic acid 106.75 ug
Salt (Sodium) 520.1 mg
Sugars 19.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.