Sea bass with salad and courgette filled with quinoa and vegetables
Ingredients for 5 portions
Calculate portions
Small sea bass, farmed
1.25 kg
lettuce assortment (mesclun)
0.15 kg
Vinaigrette sauce
0.025 l
Intense olive oil
0.05 l
Garlic, bulb
0.167 ud
Parsley
2.5 g
Carrots
0.15 kg
Red pepper
0.15 kg
Green pepper
0.15 kg
Quinoa
0.075 kg
Vegetable stock
0.25 l
Table salt
0.005 g
Olive oil
0.05 l
Table salt
3.333 g
Elaboration
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.
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)
Energy
502.68
kcal
Carbohydrates
24.6
g
Proteins
36.19
g
Lipids
28.22
g
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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